What’s Melt? Well, it’s a Texas BBQ that’s as big as a computer from the 1980s, where masterful meats are slowly smoked (up to 15 hours) under the attuned nostrils of owners Jean and the two Pauls, going on to tantalize XXL appetites as the meat truly falls right off the bone. In the dining room decorated with hanging plants and vintage light wood tables and chairs, people devour the tender meats (pork ribs, beef ribs, pulled pork, the legendary brisket) with their bare hands. And for those who might be tired these great classics, the house has its specials as well. The night we went an incredible beef picanha (or rump) made an appearance, smoked for two hours and still incredibly bloody. To go with it, there’s a creamy Mexican salad of corn, avocado, feta, cilantro and lime, and an opulent corn bread, followed by a perfect dark chocolate and pecan cookie for dessert. // V.Z.
FEELING THIRSTY? There’s plenty to indulge your taste buds: a Köstritzer pale ale (€6 for 380 ml), Kim Luce, a house creation made by the Nimbus brewery (€8 for 330 ml), a Ventoux red from Canaillou or a Pays-d’Oc white from Le Sudiste (€5 a glass). Otherwise, there’s a selection of whiskeys and rums or, for the more daring amongst you, a shot of pickleback, which is Jameson mixed with pickled juice (€4).
PRICE: Set menus €12-16 (weekday lunch), à la carte €17-55.
