"Like the Central Saloon, Slim’s is a place where the menu and the music feel thematically aligned. In this case, it’s rockabilly and chili. Now, chili can either be a haphazard collection of cans opened up and poured into a crock pot, or it can be a deeply warming, scratch-made stew that derives rich flavor from dried and fresh chilies, rendered fat, and patient reduction; a dish that takes time and real effort to make. Slim’s is bringing the latter, of course, and in four different varieties: There’s all-beef Texas Red for purists, a smoky brisket and red bean version, pork chile verde, and a much less Southern turkey and white bean chili, all served straight-up, or atop a choice of white cheddar grits or jalapeno mac and cheese. There’s no wrong answer there, but if you aren’t up for chili, the crawfish po’boy is an excellent alternative." - Mark DeJoy, Harry Cheadle, Harry Cheadle
