Editorial Review

Texas BBQ, meet Park City Main Street. Like all good love stories, the one involves folks from opposite sides of the tracks: a slow n’ low, spice-rubin’ cowboy type meets a mountain heiress with high fallutin’ tastes. Magic ensues. The irony, of course, is that like most things in PC, this Lone Star establishment actually hails from the L.A., and before it showed up, Park City was no stranger to BBQ (Texas Reds, which Bandits replaced, was a BBQ fav). That said, ask anyone on Bandit’s exiting end and they’ll tell you the same: irony schmirony—the relationship works. Chalk Bandit’s repute and success to two features: 1) Tried-and-true secret smoking techniques that deliver the goods (same recipes and techniques that got Bandits California named best BBQ in Los Angles), and 2) the fact that even in a BBQ smokehouse, the Bandits folks know enough to remember this is still a resort town. The fare is flawless (when in doubt, go with the St. Louis ribs—good lord, go with the ribs). Service is timley, not smothering. Ambiance is rustic, the crowd's mostly in-the-know (i.e. not abrasively annoying).