Reviews

Reviews and customer comments!

(An article published in Bridgewater's Town Observer on February 27, 2004; written by Kristen Pickett)

Where the Locals Go When They're Not Looking for Local Flavor

Step into Chili Head Barbeque Company, and its Tex-Mex theme will slam you like a saloon door. It's a southern-style sensory overload that shocks the system as much as the restaurant's 10-alarm sauces.

A rich and smoky hickory aroma inhabits the colorful Pueblo-style restaurant, greeting the olfactory system at the same time the adobe artwork and hacienda furniture greet the eye. And if all that doesn't round up the cowboy in you, the country-western soundtrack might just do the trick. With a menu featuring racks of ribs, pulled pork and jerk chicken, smokin' buffalo wings, quesadillas and beef briskets, this is where people come when they're not looking for local flavor.

"We wanted people to walk in and feel like they're back south," said Paul Bello, who co-owns the restaurant with his wife Kristin. "The colors, smells and smoke transport them."
Even the wall colors of the restaurant suggest a Tex-Mex menu, with shades ranging from guacamole green and jalapeno red to yam orange, eggplant purple and brown bread. These same colors are echoed in the hand-painted murals, one depicting a southwestern sunset and the other a window overlooking cactuses.

In fact, the murals, created by local artist Lindsay Harden, bring an added sense of humor to the already upbeat all-American eatery. Painted on the door to the kitchen is a cartoonish rendering of owner Paul Bello donning a chef's hat, peeking out from behind a saloon door. Similarly, the mural on the men's room door shows a cowboy's saddle side, cleverly concealed by swinging doors, and the ladies' room, a group of buxom blondes in old-west attire.

Each table is set with a wooden bull-shaped paper towel holder, a mini Corona bottle salt shaker, and a variety of El Yucateco salsas with labels written in Spanish, bringing you one step closer to the border. American flags, adobe iguanas, bullhorns, Native American plaques, and a Texas license plate adorn the walls. Heck, there's even a wreath garnished with chili peppers, carrots, and garlic.

Needless to say, there's a lot to consume, even before you order. As enticing as the decor is however, the unmistakable smell of slow-cooked meat is enough to lure any carnivore to the counter, even before the cashier asks, "How y’all doin?"

Looking at the offerings, Bello says he serves up exactly what Momma would for Sunday dinner. At Chili Head, all meat is smoked over apple, hickory and cherry wood shipped up from Virginia and the Carolinas. The meat is slow-cooked at low temperatures to make it tender. According to Bello, the ribs are cooked for 11 hours, the briskets for 19, and the pulled pork for a full 21 hours. The process is then finished with a dry rub, which embeds the seasonings.

Customers can customize their orders by selecting one of four sauces. There's "Mama's," the mildest; "Alabama Slamma" made with Kentucky bourbon; "Chipotle," which Bello says will burn a hole through your stomach; and a seasonal selection that might contain cranberries, papayas or even mangos, depending on the time of year.

Bello also serves up a Texas-style chili made of 80 percent stew meat and 20 percent hamburger. It's made to order, and is ladled out with your choice of Latin American spices, ranging from a very mild "1" to an eye-popping "15." Bello says it starts to get brutal at 10, when you can't feel your tongue. Those who like to test their threshold for pain need to sign a waiver before ordering anything hotter than that.

If portion size is what you're looking for, Chili Head's got you covered. Their 4-pound rack of ribs with cornbread and sides is enough to fill up the hungriest of cowboys. Even the burritos weigh in at 2.5 pounds. And that's before you add any onions, chipolte, sour cream, or three-blend cheese topping.

On Super Bowl Sunday, Chili Head served up 1,900 pounds of ribs, 61 gallons of chili, 725 wings, 19 gallons of salsa, and 27 pounds of pulled pork. Good thing their custom-built smokers have a combined capacity of 400 pounds.

According to Bello, Chili Head isn't named after the dish. It refers to a southern term for people who like hot and spicy food. Having grown up just outside of Georgia, he is quite the Chili Head himself, and often found himself with a hankering' for down-home cooking since moving to the area.

And Bello is no tenderfoot when it comes to the kitchen – that is to say he's a pro. Classically French trained, Bello worked for the The Four Seasons (nee Rockefeller Resorts) for 12 years, in a job that brought him around the world. He has lived in China, Hawaii, California, Arizona, Wyoming, St. Croix, St. Thomas, and even Amelia Island.

"I want people to come here, take it at a slow and easy pace, and enjoy life a little," Bello said, "Food is our passion. We want it to be the experience of someone's life."

In addition to spicing up the menu some more, Bello says he also plans to bring in live music on Fridays and Saturdays. Chili Head is located at 320 West Center Street in West Bridgewater. For more information, call 508-941-0707 or visit them on the web, at www.chiliheadbbq.com.

Where the Locals Go When They're Not Looking for Local Flavor

Dee Lish Us

outstanding

No

wNow That's Good Eatin' - Chili Head Barbeque Company