Owner of Harry-O’s BBQ says one taste will make you a believer
There are many theories about how to separate a good restaurant from an also-ran.
Lots of trucks in the parking lot. Mom, or some variation of her, in the restaurant’s name.
And this can’t miss guideline: Whenever a chef urges you to come in and, please, just try the food.
Take Marvie “Harry O” Harris, owner and chef of Harry-O’s BBQ, 3355 Spring Mountain Road, Suite 35, who has no problem talking up the ribs, brisket and other barbecue classics he offers. But he would prefer to let his barbecue do the talking.
Harris’ barbecue education began when he was just a kid back in Georgia. Now, at Harry-O’s, he serves up such barbecue classics as hot link, catfish, pulled pork and chopped beef brisket “sammiches” served with chips; and rib, link, pulled pork, catfish, brisket and barbecue chicken dinners served with two sides apiece.
The value-conscious will appreciate Harry-O’s “Save the Economy Specials” that include chicken and rib dinners with two sides for $4.99, a Harry-O Cheeseburger for $1.99, a cheeseburger meal for $4.99 and a “Super Save Dinner” for four to six people ($29.99) of ribs, chicken leg quarters, pulled pork sandwiches, slaw, beans and cornbread.
Harry-O’s has been next to the Sand Dollar Lounge for about four months. “Quite a few have found me,” he says, and “once they eat it, I’ve got them.”
Harry-O’s BBQ is open Mondays through Saturdays from 11 a.m. until, Harris says, “7, 8 or 9, depending on how crowded it is,” and Sundays from noon to 6 p.m.
Sandwiches: Hot link, $3.95; catfish, $4.95; pulled pork, $5.95; chopped beef brisket, $7.95
Meals (which include two sides): Ribs (half-slab for $14.95, full slab for $28.95); hot link, $6.95; seasoned catfish, $9.95; Harry’s Combo (two ribs, two chicken and hot links), $12.95
Sides: Barbecue beans, coleslaw, potato salad, hush puppies, cornbread, corn on the cob, collard greens, seasoned fries, macaroni and cheese, all $2.95 each
Desserts: Barack Obama Sweet Potato Pie, $3.95
Information: 564-7427
By JOHN PRZYBYS
