St. Petersburg smokehouse Dr. BBQ is what happens when visionary restaurateurs Suzanne and Roger Perry get together with Ray “Dr. BBQ” Lampe to spin global flavors inspired by his travels. During a recent visit, CL Food Critic Jon Palmer Claridge was impressed by the finesse of the rustic, industrial decor. But he also found that Dr. BBQ’s inventive menu was lacking in execution. Read our review here, and don’t forget to check out Nicole Abbett’s photos from inside the EDGE District space.
Stunt Pig, served with double-fried fries, is a sandwich of Dagwood proportions. Credit:Nicole AbbettSmoked pulled pork is piled with ribs, smoked sausage, bacon, roasted poblano, leek hay, purple slaw and melted pepper Jack — covered by Ray’s original barbecue sauce — all between two buttery slices of Texas toast. Credit:Nicole AbbettRay “Dr. BBQ” Lampe’s new restaurant with visionary restaurateurs Suzanne and Roger Perry spins global flavors inspired by his travels. Credit:Nicole AbbettStudded with Heath bar and candy banana chips, the appropriately named Epic Peanut Butter Pie is light and fluffy in a house-made crushed Oreo crust topped with whipped cream, chocolate and caramel. Credit:Nicole AbbettThe Perrys understand atmosphere. They have a clear sense of the visual message they’re trying to convey. Credit:Nicole AbbettThe rustic, industrial restaurant is two stories high with a mezzanine and trophy case for some of Lampe’s many awards. Credit:Nicole AbbettOpposite the mezzanine is a stunning bar with an impressive array of oversize Edison pendants hanging from a grid of beams. Credit:Nicole AbbettIn addition to exuding great style, the bar is also well-stocked with a substantial assortment of spirits and cocktails. Credit:Nicole AbbettIt’s a handsome, comfortable room. Credit:Nicole AbbettCredit:Nicole AbbettUnder the watchful eye of chef Anthony Masters and pitmaster Lee Jasper, the Dr. BBQ menu is extensive. Credit:Nicole AbbettThe half rack of St. Louis ribs with purple slaw and Atomic Fireball Applesauce. Credit:Nicole AbbettCustomers can choose to dine downstairs or up top. Credit:Nicole AbbettCredit:Nicole AbbettCredit:Nicole AbbettBonus: The second level also features its own patio. Credit:Nicole AbbettCredit:Nicole AbbettCredit:Nicole AbbettCredit:Nicole AbbettAs for the first-floor patio, it offers plenty of seating options, too. Credit:Nicole AbbettEven swing chairs (!). Credit:Nicole AbbettCredit:Nicole AbbettCredit:Nicole AbbettSliced brisket and smoked turkey make up the Texas Two-Step. Credit:Nicole AbbettRoasted sprouts sautéed in beef tallow with sweet red onion and cabbage. Credit:Nicole Abbett
