I have a feeling it will be better than the old one. Don't know why, just a gut feeling.

 

Could it be any worse than the old one???

Yes...but she is expensive.

 

Tip the waiters!

Could it be any worse than the old one???

 

Before Billy passed away, the old one was AWESOME. The servers was a bit haggard and short-tempered, but the food was top-shelf.

Per their Facebook page, posted this morning, "We are two weeks out. Still in the final stages of construction!"

Just ate there tonight. Great experience. The steaks were awesome! The place was very very clean too!

My wife and I had dinner with a group of 8 at Walt's on Saturday night. The lobby was very crowded when we arrived. Reservations were at 7:15pm. We were not seated until 7:40pm. Our waiter was very intense, although I did get him to chill a little bit when I caught him with one of my "waiter jokes". Rye bread - fantastic. Salad - OK. Me - scallops - expensive (4 jumbos for $25) - tasted good, but the grits underneath were so-so. Wife - ribs & chicken - ribs were very dry (did not fall off the bone). Sauce - not impressed. Chicken - Good, not great. We shared one Derby Pie with ice cream - fantastic. My wife had a glass of wine and I had a Miller Lite. Total bill for two with tip - $91. We can say we were there, but probably will not make an effort to go back.

I've always thought Walt's ribs were awful.

Just ate there tonight. Great experience. The steaks were awesome! The place was very very clean too!

I love the place and go on average about once a week. 9 out of 10 times I'll get the ribs, I really enjoy them.

Sauce - not impressed.

 

I've still not been there since they re-opened, but assuming they purchased the recipe for the sauce along with the restaurant, Walt's sauce is easily my favorite part about the restaurant. I love it! It's a thinner sauce in consistency, but I thought it had an awesome tang and a really nice understated level of spice to it. I like it so much that I modeled the recipe for my own sauce largely after Walt's. I enjoy Montgomery Inn's sauce, but I'd take Walt's sauce any day of the week over Montgomery Inn's.

 

The way they cook their ribs - hot smoking them over an open fire out in the smokehouse - is not a very popular one at large. It sucks a lot of the moisture out of the meat. All the same, that's how ribs have always been cooked at Walt's, and for better or worse, it's what made them "famous". Walt's may have been established 9 years before Montgomery Inn was, but I think the fall-off-the-bone tenderness of Montgomery's ribs has just as much if not more to do with their restaurant's bigger notoriety than their sauce does.

I prefer the ribs at Walt's to MI's. Not sure why I don't like the fall off the bone more I just don't. MI's are really good too though. Walt's is a nice little place. I just don't understand why people like to tell me their steaks are as good as Ruby's. It's not even close.

I've still not been there since they re-opened, but assuming they purchased the recipe for the sauce along with the restaurant, Walt's sauce is easily my favorite part about the restaurant. I love it! It's a thinner sauce in consistency, but I thought it had an awesome tang and a really nice understated level of spice to it. I like it so much that I modeled the recipe for my own sauce largely after Walt's. I enjoy Montgomery Inn's sauce, but I'd take Walt's sauce any day of the week over Montgomery Inn's.

 

The way they cook their ribs - hot smoking them over an open fire out in the smokehouse - is not a very popular one at large. It sucks a lot of the moisture out of the meat. All the same, that's how ribs have always been cooked at Walt's, and for better or worse, it's what made them "famous". Walt's may have been established 9 years before Montgomery Inn was, but I think the fall-off-the-bone tenderness of Montgomery's ribs has just as much if not more to do with their restaurant's bigger notoriety than their sauce does.

 

Just a difference in opinion...the thinness of the sauce is what we DIDN'T like it. We didn't have a horrible time at Walt's. We just didn't do backflips leaving there.

Just a difference in opinion...the thinness of the sauce is what we DIDN'T like it. We didn't have a horrible time at Walt's. We just didn't do backflips leaving there.

 

Totally understandable. And as far as sauce goes, I agree with you. Taste in barbecue sauces is as much a matter of opinion as the Coke vs. Pepsi argument, or anything else along those lines.

 

In my opinion, if you get ribs cooked at Montgomery Inn in Walt's sauce....those might be the best ribs on the face of the earth.

Totally understandable. And as far as sauce goes, I agree with you. Taste in barbecue sauces is as much a matter of opinion as the Coke vs. Pepsi argument, or anything else along those lines.

 

In my opinion, if you get ribs cooked at Montgomery Inn in Walt's sauce....those might be the best ribs on the face of the earth.

 

There is a little place called Log Cabin Inn on Madison Pike in Covington. I think it is our favorite place for ribs. After that, I can always get some good eating at Famous Dave's. Montgomery Inn is good, but also overpriced IMO.

There is a little place called Log Cabin Inn on Madison Pike in Covington. I think it is our favorite place for ribs. After that, I can always get some good eating at Famous Dave's. Montgomery Inn is good, but also overpriced IMO.

 

I can't get past any place that boils their ribs.

For those who say Walt's are too dry, isn't that the point of a smoked rib? I like smoked ribs better than wet ones. You can always add BBQ sauce, but smoked ribs, like a good steak, does not need much more than the rub itself.