I never did get a chance to try the St. Louis ribs there. They were a relatively new addition to the menu. Not my favorite style of ribs, but I was willing to give them a chance.
I like big, old-fashioned spare ribs, with all the extra meat and gristle hanging off, not the baby back or St. Louis style, and I have not found any place in Flagstaff that makes them that way. [Satchmo's spare ribs are closest to my ideal, but still not quite there.] Back in the 1990s, there was a place called BBQ Express that made good spare ribs, but the management changed and it went down the toilet. That location is now Little Thai Kitchen.
For a brief period of time, there was an Alabama style BBQ drive-thru that made good spare ribs: it was located in what was originally a Texaco station on Woodlands Blvd, and is now a Shell station. I was told that the BBQ place went out of business because the owner kept his money in a mattress and it was stolen.
The sides are OK: I like the beans (both kinds), the mac & cheese, and the potato salad. I'm not so keen on the sweet potato tots, because they put brown sugar on them: I realize that's a very Southern thing to do, but I'm not fond of it. When it comes to sweet potatoes, I like them with garlic butter, cheese, hot sauce, pesto, hummus, or even ketchup. As far as I'm concerned, the ubiquitous candied "yams" at church potlucks and Thanksgiving dinners are an abomination.
Years ago, the Hickory's location was a Pizza Hut. Pizza Hut moved to a new place, and Strombolli's replaced them. Strombolli's had the very best lasagna in town, excellent salads, and decadent braided bread. They went out of business, though, and I really miss them. Still, Hickory's is a welcome addition.
Location | |
Web site | |
Business Category: | Local establishment (1-2 locations) |
Breakfast (1-10): | |
Lunch (1-10): | 8 |
Dinner (1-10): | |
Cleanliness (1-10): | 7 |
Service (1-10): | 7 |
Noise (1-10): | 7 |
How often visited: | Many times |
How likely to return: | N/A |
Last known visit: | 2019-08-12 |
Last updated: | 2020-01-04 |