MARYSVILLE — Although Sticky Fingers Bar-B-Que opened in November, we waited until now to visit as this small restaurant gradually expanded its hours and service. Now, take-out and the dining area are open daily for lunch and dinner.
The restaurant is housed in a space that was home to a Cajun-Creole spot. The photos of famous jazz musicians that hung in the dining room have been replaced by ribbons and trophies won by owner Kelly Jermyn at barbecue competitions, and the casual atmosphere remains.
His menu includes all our barbecue favorites — beef brisket, pork shoulder, chicken and sausage. Sandwiches are $8.95, small plated dinners are $9.95 to $14.99 and platters of meat without side dishes cost $9.99 to $22.99. Side dishes include cole slaw, baked beans, potato salad and macaroni and cheese ($1.50).
For our Saturday lunch, my friend and I decided to have our favorite sandwiches — pulled pork for me and beef brisket for him. But the counter staff highly recommended the roast beef sandwich special and my friend decided to try it. Our side dishes were baked beans, potato salad and cole slaw, and we added sodas from the cooler.
Once our order was placed at the counter, the kitchen staff started assembling our sandwiches. I wanted to stay and watch because cooking is always a spectator sport for me, but there was a line of folks waiting behind us. So we selected a table.
When our server, who was also taking orders at the counter, brought our lunches, the first thing I noticed was the size of the sandwiches. They’re huge. And the bun isn’t a tired, old hamburger bun but an onion-cheese delight that’s grilled before it’s filled. Barbecue sauce was generously slathered on our meat. I knew immediately that I was going to end up wearing my lunch.
Our sandwiches, served in paper-lined baskets, were as delicious as I thought they would be — tender, shredded pork and a tasty barbecue sauce that mixes hints of sweet, sour and chili heat. The sides were all delicious and obviously made on site, with my favorite being the beans because they’re a little different.
The restaurant’s special is beef ribs, which are smoked only on Saturdays. On the Saturday my friend and I visited, the beef ribs weren’t available because of a delivery problem. The disappointed looks on customers’ faces said it all.
By the time I finished my lunch, I had used many paper towels, which are on spindles at each table, and I had barbecue sauce on my face and hands — much more than just sticky fingers.
Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs.
Contact Anna Poole at features@heraldnet.com.
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