According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today's Groupon: for $15, you get $30 worth of barbecue, drinks, and more at Mr. Cecil's California Ribs, which has three locations.
Mr. Cecil's California Ribs is helmed by chef/owner Jonathan Burrows, who starts with an American barbecue base and gently stacks on a hint of Asian, using all fresh, high-quality ingredients. Enter the casually kitschy atmosphere, with faux exposed bricks and farm-animal figures, to peruse a menu that features signature ribs, organic eats, and delectable Southern comfort. Put food-shovels to work on the brisket chopped barbecue sandwich ($8.95) and the half-pound organic burger ($11.95), or mow down on three kinds of tender rib meatsterpieces: beef, baby back, and St. Louis style (all $25.50 for a full rack; $18.50 for half). In between bites, plunge a fork deeper into the heart of down-home cooking with sides such as cornbread ($2) and glazed carrots ($3.50). A selection of bottled beers ($4+), wines ($6–$7 glass), and homemade lemonade ($2.50) washes down the barbecueyness, while a slice of the classic Southern pecan pie ($7) places a sweet top hat on dinner's head.
Numerous publications and media outlets have featured Mr. Cecil's California Ribs, including the Los Angeles Times, and Zagat. Citysearchers and more than 160 Yelpers give the Los Angeles location of the restaurant an average of 3.5 stars:
- Carnivores “crave” the “mouthwatering BBQ” at this “cozy shack”, a former ’40s-era Chili Bowl in West LA (with a Sherman Oaks sib) known for “falling-off-the-bone” ribs with “all the fixin’s” – Zagat
- The ribs are highly distinctive. Many a beef rib has dry, scanty meat, practically jerky on the bone. But these eye-opening ribs are tender and juicy with a rich, almost spongy texture. Meaty and smoky too, of course. – Charles Perry, Los Angeles Times