I'm not saying that I haven't found spectacular plates of barbecue during my travels. I have. But the standouts were few and far between, and all of 'em at places that still cook exclusively with wood.

— Jim Shahin

Austin Chronicle

ssweeney's Review of Floridas Kitchen‎

Main Fare:

  • Brisket is good.  The thin slices dry out fast.  Slices are salty all the way through, and this works to bring out the beef flavor.  Brined?
  • Rib is very good.  Not too fatty... well rendered.  Also salty all the way through the meat.  Brined? 

Other Fare:

  • Pintos have good flavor, chunks of bacon, and firm beans. Nicely done.
  • Baked beans have a burnt taste... as if the bottom of the pot got scorched.  These would be a nice dish, if not for the off-flavors.
  • Slaw is crunchy and fresh. Good.
  • Potato salad is quite good.  It has a lot of stuff working in here... red pepper, chives, etc. 
  • Every single dessert I sampled was EXCELLENT (Buttermilk pie, Chocolate pie, Sweet Potato pie, Carrot Cake, Pecan Pie).

Atmosphere:

  • Joint is well-know by locals... and they are a loyal bunch!
  • Old shack has been expanded and rennovated over the years.
  • The staff are friendly and also loyal to Florida.  We meet Florida's husband out back as we are leaving.  Folks in East Texas sure are nice!
  • The place is more of a cafe/diner than a barbecue joint.
  • Monica and Jeanette fill sippy cups under the table with beers from their purses... priceless!
Main Fare: 
8
Other Fare: 
7
Atmosphere: 
8

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