If there is an element of Boston that questions how or where a Texas-style barbecue joint could fit into this region of lobster, shrimp, and chowder, you won’t find Tiffani Faison included among the skeptics. And that’s not just because the chef, at 35 a veteran on the Boston food scene who was a runner-up on the first season of “Top Chef,’’ happens to be opening a Texas-style barbecue joint here.
“It’s because I know what it’s like to feel out of place but know deep down inside that when people got to know me they’d get me,’’ she says.
Comments
Bell jar? Come on, James H. Burnett III, you've never been South of Providence, have you? ...maybe not even to Redbones in Davis Square. The caption on the photo of tea reads lower-case bell jar. A Ball jar, with the brand name built right into the container in big letters on the side, is what plain folk use. They preserve veggies and fruits in them and sometimes use them as glasses in informal restaurants. Those would be places where the waitresses ask, "Y'all want sweet tea, honey?" A bell jar is a laboratory instrument or a cover for cheeses or meats in a fancy restaurant. I doubt Sweet Cheeks will be serving anything under a bell jar. Mike Ball (distant relative to the jar folk)