Eating on East Market Street

Allen Johnson sees both good and bad things happening on East Market Street.

He mentions that one of east Greensboro’s finest eating establishments might relocate into the old post office when that project gets underway: United House of Prayer (U-HOP to me and my neighbors).  That would be a good thing, because it is very difficult to find a parking place during the lunch rush.  I haven’t yet tried Tuscana, but will on his recommendation… and here’s mine.

One establishment Allen didn’t mention that seems to be doing quite well on that newly streetscaped stretch of Market Street is The Bar-B-Que Palace. (1424 E. Market)

County Commissioner Skip Alston and attorney Henry Isaacson opened the restaurant in 2005 with the help of a city-taxpayer backed $200,000 redevelopment loan.  From what I saw and tasted during my first ever visit to the establishment last week, our $200k was wisely invested.

Say what you will about Alston, and I have said a lot, but the man obviously knows how to serve up some good ‘Q’.  In addition, the collards and baked beans I ordered on the side are to die for and their sweet tea will send you into a diabetic coma if you are so disposed.

So put your politics aside and put your money where your money is and go eat at The Palace.  Not only do they serve excellent food (I’m going for their too-big-for-any-bun fish sandwich next time) but every Greensboro taxpayer has a real-world stake in whether or not the place is successful.

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  1. Dick
    Posted July 25, 2006 at 7:45 am | Permalink


    I must have gone to a different restaurant. I’ve been twice with two different groups and nobody was impressed. In addition, I’ve heard a lot of folks say they have been once and won’t return. BTW, the sign says “Voted best barbecue in Guilford County.” So far I haven’t spoken to anyone who voted at all, much less in the yes column. I think my $200,000 could have been spent more wisely.

  2. Posted July 25, 2006 at 8:06 am | Permalink

    As they say, there’s no accounting for taste, Dick.

    I’ve only been the one time and found nothing to complain about.

    I, too, saw the “voted best” sign and wondered who did the voting and where. But still, I liked it… a lot.

  3. Posted July 25, 2006 at 11:02 am | Permalink


    One day i am going to show you what real Ribs and bar B Q and Fried Fish, beans and rice, cole slaw…sould food man…I will show u…I think I am just gonna make a sampler plate and drop it off at the Hogg Pin this weekend…

  4. Posted July 25, 2006 at 11:12 am | Permalink

    Holder, bring him something from Bell Brothers in W-S.

  5. Gene Hoggard
    Posted July 25, 2006 at 2:52 pm | Permalink

    All of you North Carolina bar-b-cue lovers should make trip to Western Kentucky and the city of Henderson. THOMSON’S BAR-B-QUE and sauce will make you want to slap your momma. His offerings include pork, mutton, and chicken-NO BEEF.

  6. Posted July 25, 2006 at 3:14 pm | Permalink

    Wow, I flew by there yesterday, I’ll have to check it out.

  7. Posted July 25, 2006 at 6:08 pm | Permalink

    My Dad is right, you know. Western KY BBQ is truly the best stuff on earth.

    For the uninitiated, mutton is lamb. There is no other taste like BBQ lamb. Thanks, Papa… I’m going to grill me up one of those real soon.

  8. Jerry Bledsoe
    Posted July 25, 2006 at 7:13 pm | Permalink

    As one who has checked out the barbecue in Owensboro and other sections of western Kentucky, and as one who has judged more barbecue contests than I can remember, I feel obligated to correct you. Mutton is not lamb. Mutton is lamb’s mama and daddy.

    Mutton was never designed to be eaten. It was designed to be sheered. Only desperate people attempt to eat mutton, and that had to be the case at some point in western Kentucky, where mutton passes for barbecue. No amount of wood smoke can alter the taste of mutton. It remains inedible except in emergencies.

    Fortunately, at some point, people in western Kentucky finally encountered the pig, because I’ve had some fine pulled pork barbecue in western Kentucky at the same places that astonishingly still offer up mutton, for whatever peculiar reasons.

    Lamb is indeed affected by wood smoke, and it can be delicious, but that was not what was being served as barbecue in any of places in which I ate in western Kentucky. It was mutton, lanolin-infused, fine if processed for hand lotion, but not for eating.

  9. Posted July 25, 2006 at 9:37 pm | Permalink

    I stand corrected, Jerry, but on the lineage of mutton only.

    Perhaps my having eaten mutton from such a tender age (and loving it all the while) is the reason why my soul has a touch of softness. Lanolin has multiple benefits.

    What about burgoo? Does that western Kentucky delicacy pass your muster? Souse? (which I despise, BTW)

  10. Jerry Bledsoe
    Posted July 25, 2006 at 11:17 pm | Permalink

    When I lived in Kentucky, working at the Louisville paper, and even later when I visited friends there, I had many happy encounters with burgoo, including one with Happy Chandler. They all were pleasurable. I, like the guy who graces all the KFC signs, am a fully sanctioned Kentucky colonel, by the way.

    However, burgoo is simply Kentucky’s belated attempt to mimic Brunswick stew. Although the origins of Brunswick stew remain in question, it’s likely that they rest in Georgia or North Carolina. I favor the latter.

    I’m not sure how Kentuckians came up with the name “burgoo.” Maybe our mutual friend, native Kentuckian Maria Johnson, could enlighten us. I have always suspected, however, that it had something to do with the beverage that was being consumed with it–bur-boon, of which I’ve had many fine samples, and of which all Kentuckians should rightly be proud. I’ve heard that you frequently are.

  11. Posted July 26, 2006 at 6:45 am | Permalink

    Please capitalize Bur-boon Colonel, and stand while you type even that semblence refering to the Nectar of the Gods. Me? Knob Creek when I can afford it.

    You got one up on me with that there Colonel designation. I have been meaning to suggest to my many old Kentucky friends who have risen to high places since my departure from the Bluegrass that they recommend me to the guvnuh, but we get to drinking Bourbon (or Sterling beer) when we now-infrequently meet and I forget all about it.

  12. Wayne R.
    Posted July 26, 2006 at 8:32 am | Permalink

    Your question about souse reminds me of the time I was helping deliver a boat to Oriental, and we stopped for the night in Belhaven, NC, on the Intercoastal Waterway at this great Inn, attached to the marina there, and they had a big ‘ol breakfast buffet in the dining room, and among some of the southern delicacies was a big container of souse “meat”. I saw all these rich Yankee “Snowbirds” loading their plates up with that gelatinous mess, and asked the serving lady if she thought that most of those folks realized what they were eating, and she said “Honey, most of ‘em don’t have a clue!

    I had some. It’s tradition!

  13. Holly
    Posted July 26, 2006 at 1:03 pm | Permalink

    My co-worker and I ate at Tuscana last week. It was a miserable experience. For example, most of the sides were obvious frozen food warmed up, the mashed potatoes had that layer of instant flakes not quite dissolved on top, the salad dressing all tasted watered down, the meat had the texture of rubber. Maybe it was the day we went. I always try to give a place more than one chance. The food so bad though I shan’t be going back.

  14. Dick
    Posted July 27, 2006 at 7:43 am | Permalink

    Wayne R.,

    You were eating at the River Forest Manor & Marina. You need to try the Sunday buffett, especially the oyster fritters. Also, Belhaven has a wonderful Fourth of July celebration. It takes a long while to get there by land, but the trip is well worth the final destination.

  15. Biotekboy
    Posted August 1, 2006 at 8:29 am | Permalink


    Just a quick note as we are very busy in the labs right now, but when you are talking about Bourbon I have to comment. Knob Creek is fine but the very best amber nectar is Blanton’s. Check it out; they were making single barrel batches before it was trendy to do so.


  16. Wayne R.
    Posted August 3, 2006 at 1:40 pm | Permalink


    You’e absolutely right. Surprising how many folks know about this gem on the ICW. One of my coworkers knows the owners. Other than the smell of the crab processing plant close into town, it’s just a great little place to stop. Thanks for reminding me.

  17. Greg
    Posted February 10, 2008 at 8:57 pm | Permalink

    I want to know if the loan has been satisfied? How can I find out?

  18. Posted February 10, 2008 at 9:23 pm | Permalink

    According to an article this week in the Rhino Times, the $200k loan is current.