Tuesday, July 28, 2015

First look at Blue Belly BBQ

Gene Giuffi of Cochon opening a BBQ shop across the way in Bella Vista.

First look at Blue Belly BBQ


Since popping onto the scene five years ago with Cochon BYOB at Passyunk and Catharine in Bella Vista, Gene Giuffi has been one of the city's leading proponents of the carnivorous life. 

He's about to get a new, smaller outlet a couple of hundred feet west. In the minuscule store at Sixth and Catharine Streets - the first home of Little Fish - he is gearing up for a July 26 soft opening of Blue Belly BBQ, which will go whole hog on Aug. 1. The joint seats 12 at a few tables and five at the counter. It will be open daily from lunchtime till 7 p.m.

The Brooklyn-born Giuffi is not claiming authenticity with his 'cue. "Just stuff I like," he said.

(Whilst on subject of BBQ: I'm hearing of slow progress being made at Bubba's Texas BBQ at Front and Girard, around the corner from a Fishtown outpost of Brooklyn's Fette Sau next year.)

Here's Blue Belly's draft menu.

Sandwiches (served with cole slaw and 1 side)

Pulled Jerk chicken, pickled okra, red onion, Citrus aioli $12
Pulled pork, pickled fennel, pork rind, mustard dip $12
Lamb barbacoa, jicama, radish, crispy tortilla, chili pepper vinegar $13
Korean beef, kimchi, crispy shallot, pear ginger vinaigrette $12
Fried oysters, lettuce, tomato, Old Bay mayonnaise $13
Grilled falafel, chopped salad, charred  tomato vinaigrette $11

Smoked meats (choice of 3 sides)


Berkshire Pork shoulder $15
Beef Short ribs $15
Whole chicken leg $12
Sausage trio $15
Berkshire pork belly $14

Sides $4

Mac and cheese
Braised greens
Bacon onion corn cakes
Blue Belly baked beans
Fingerling potato salad
Brussels sprouts

We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter