At American barbeque restaurant Meatmother, the adoration of meat doesn’t stop with the food menu.
With an unofficial motto that bacon makes everything taste better, the team at Meatmother tops its cocktail list with a Bacon Sour, a dangerously good blend of bacon-infused Maker’s Mark, citrus and bitters, garnished with an entire rasher of bacon.
Carnivorous cocktails aside, most diners go for the meat tray, which might feature the outstanding beef short rib (which resembles something out of The Flintstones) and a generous serve of pan-fried sprouts with yet more free range bacon, or beef brisket with a creamy chipotle coleslaw.
Pulled pork is cooked low and slow and has a smoky, tangy finish. Pork spare ribs are rubbed with spices and seasoning the night before service and smoked for four hours before being sauced and finished on the grill.
With two levels, patrons can choose from the more casual bar setting downstairs to enjoy an extensive list of bourbon, whiskey and rye, or a sit-down dining experience upstairs.
Gory canvases decorate the walls and set the scene for a night of carnivorous debauchery. That is, if a meat coma doesn’t set in first.