Last week, I dined at Marble City Market for the final time (in an official capacity).

In December, The Grub Spouse and I began a series of monthly visits to the downtown food-and-beverage complex. We’ve now tried all the vendors except Frank & George’s, which is the bar.

On this last outing, all we had left on our to-do list was Lake & Oak BBQ and The Donut Theory. For this trip, we decided we would both order from both establishments instead of taking on one each.

Grub Scout:Burger and pasta highlight fourth Marble City Market visit

L&O has appetizers like fried green tomatoes and smoked catfish dip. The display photo made the deviled eggs look deliciously ornate, so we ordered that item for $ 10.99. Otherwise, the smoked fare is built around pulled pork, ribs, chicken and brisket. Items include a six-ounce pork sandwich, St. Louis-style ribs, patty melts made from chicken thighs or chopped brisket, chicken wings and a 10-ounce brisket. I got the 10-ounce pulled pork plate ($ 14.99), choosing veggie baked beans as a side, while The Spouse got the half-chicken ($ 17.99), going with cabbage slaw on the side.

BBQ chicken at Lake & Oak BBQ in Marble City Market.

For us, wait times in general at Marble City Market have been more akin to those at restaurants rather than fast-food eateries. But the wait for Lake & Oak BBQ seemed unusually long. In this case, I can’t even say it was worth it. The pulled pork tasted OK, but it was gloppy on the plate, similar to the pre-packaged Cades Cove pulled pork I’ve tried in the past. Likewise, the beans struck me as bland and mushy. The meat from The Spouse’s half-chicken fared better in terms of both taste and texture, and the slaw was edible.

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