"The city’s favorite son and Food Network regular Michael Symon has decided to go hard on two themes in his hometown restaurant: protein and Ohio. How do we know? The first thing you’ll see when you walk in is a neon sign that reads "EAT MORE MEAT." Mabel’s has perfected—in fact, invented—Cleveland-style BBQ: a thin, vinegary sauce made with Cleveland-born Bertman Original Ball Park Mustard. Pour it over some brisket, then top it all off with spicy sauerkraut and the Toledo-famous Tony Packo’s pickles—a spread fit for a bowling team celebrating a tournament win. Then, cut any lingering acidity with the slight sweetness of the Fat Head Brewery blueberry ale." - Kate Bigam Kaput
Mabel's BBQ
