The dish on Long Island's restaurant and food scene.
Some amazing cue I had the other night at Tennessee Jeds in Wantagh, a place thats only gotten better with age.
Pitmaster co-owner Francisco Gonzalezs St. Louis ribs, ordered with only its dry rub ($14, half rack), were meaty, juicy and smoky. The same held true of the half barbecued chicken ($11), an item thats rarely the equal of ribs except in this case.
Sides held their own. While the mac and cheese looked way too creamy, the al dente pasta held up well and the unctuous cheese sauce was irresistible. Rich creamed spinach, sweet potato fries with campfire toastiness and smoky baked beans rounded out the meal.
Tennessee Jeds is at 3357 Merrick Rd., Wantagh, 516-308-3355.