Mabel's BBQ
Barbecue restaurant · Tower City District ·
Exceptional smoked meat cooked low & slow with great bourbon selection
Exceptional smoked meat cooked low & slow with great bourbon selection
"Michael Symon’s downtown barbecue joint has developed a winning formula that pairs truly exceptional smoked meat with a lively industrial saloon setting. Cooked low and slow over Ohio fruitwoods, items like beef brisket, pork butt, pork ribs, turkey, and kielbasa exit the pits supple, smoky, and delicious. Those meats come by the pound or packed into two-fisted sandwiches. Sides and snacks include creamed corn, fried potatoes, broccoli salad, and pork cracklins with French onion dip. Brown booze fans will relish one of the best bourbon selections in town, while craft beer fans will have no complaints either. There is patio seating right on lively East Fourth Street. Vibe check: Brown booze fans will relish one of the best bourbon selections in town, while craft beer fans will have no complaints either." - Douglas Trattner
"The city’s outspoken, proud spirit is on full display at Mabel’s BBQ, Michael Symon’s 2016 Fourth Street spot, which embraces Cleveland roots with neon signs reading “Eat More Meat” and hearty items like the Polish Girl — Symon’s version of the kielbasa sandwich made with NaKyrsie Meats kielbasa, pulled pork, coleslaw, and Cleveland-style BBQ sauce built on Bertman Ball Park mustard. The restaurant also boasts more than 300 bourbon selections, including bottles from River Roots Barrel Co., which Symon co-founded." - Wendy Pramik
"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
"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
"Presented as one of Cleveland’s notable eateries from celebrity chef Michael Symon, Mabel’s BBQ is highlighted among the city’s growing list of delicious restaurants." - Stephanie Vermillion Stephanie Vermillion Stephanie Vermillion is a travel journalist and photographer covering culture and adventure for Travel + Leisure Outside, and more. Travel + Leisure Editorial Guidelines