Mabel's BBQ

"Open for: Lunch, dinnerPrice range: $$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

"Cleveland fans are known for being outspoken, proudly showing their colors and supporting their teams through thick and thin. That bold spirit defines Mabel’s BBQ, opened by celebrity chef Michael Symon in 2016. The 4th Street eatery embraces its Cleveland roots with neon signs flashing “Eat More Meat” and hearty dishes like the Polish Girl — Symon’s unique version of the traditional kielbasa sandwich. “We use kielbasa from NaKyrsie Meats, add pulled pork, coleslaw, and Cleveland-style BBQ sauce made with Bertman Ball Park mustard,” says manager Emma Janosik. Mabel’s also offers more than 300 bourbon selections, including several 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

"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." - Douglas Trattner