SLICED BRISKET SANDWICH
POTATO SALAD
FRIED PICKLES
DAN MISURACA, ONE OF THE
PARTNERS OF RED, WHITE & QUE
pickles with a creamy chipotle
dipping sauce. Cheesy cornbread
muffins are studded with bits of
jalapeno peppers.
As much as I loved the terrific
smoked meats, I would have gladly
eaten a serving of country-style
potato salad, gloriously golden yellow
and sprinkled with paprika, as my
dinner. But my dining partner and I
were disappointed with the vinegar
coleslaw, which was made of large
chunks of coarsely cut cabbage
without much flavor.
Banana pudding — creamy vanilla
pudding with slices of banana and
vanilla wafer cookies — is a sooth-
ing dessert that quelled our dinner’s
spicy and smoky notes. I also enjoyed
the creamy goodness of a miniature
buttermilk coconut pie, washed down
with a bottle of Olde Brooklyn black
cherry soda.
Another sweet
AT A
spot: Owner Dan
GLANCE
Misuraca is a
• MOST ENTREES
UNDER $20
veteran who
• BYO
employs vets at
• OPEN 7 DAYS
his restaurant, and • FAMILY
FRIENDLY
arranges help for
• HANDICAPPED
handicapped for-
ACCESSIBLE
mer service mem-
• NO
RESERVATIONS
bers who need
•
TAKEOUT
home repairs. ■
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WAYNE MAGAZINE SPRING 2018
47