Restaurant Review: Rib Shakk, Leeds
20.05.12
The name Anthony Flinn should spark a flutter of excitement in any Leeds foodie.
The chef who worked at the legendary El Bulli in Spain brought Loiners his own brand of culinary gastronomy with the opening of the upscale Anthony’s.
His cooking was made more accessible with Anthony’s at Flannels and his eponymous patisserie in the Victoria Quarter.
But the piece de resistance came with the opening of the Piazza by Anthony in 2008, in the basement of the newly-restyled Corn Exchange.
Throughout, the name Anthony’s has remained synonymous with quality, classy, sophisticated food.
What doesn’t spring to mind is homely, messy, finger-lickin’ classic Deep South cuisine. So his latest venture into the sphere of traditional BBQ cooking could come as something as a surprise.
Don’t be fooled, this isn’t the same kind of big-standard stuff we chuck on the barbie at the first ray of sunshine.
Authentic BBQ cooking originates from the American South and involves long, slow cooking over hot coals. That leaves the meat smoky, tender and succulent, with flavour being injected with spice rubs and sticky sauces.
Source: Yorkshire Evening Post