Gussying up the 'Cue

Seems like people just can’t get enough BBQ this summer — at least, that’s the case over at Johnny V’s (625 E. Las Olas Blvd., Fort Lauderdale). Barbequelooza, the popular chef’s prix-fixe ode to slow, smoky cooking, made so much noise it’s returning as a dinner series scheduled to take place on the last Thursday of every month through September. Hungry guests looking to get their hog on can secure their spot to the family-style feast for just $40 per person (tax and gratuity not included). That might sound a bit steep for some down home Q, but be sure that Vinczencz is jazzing up everything from the meat to the fixuns with his patented flair. The night will kick off at 7 p.m. with a cocktail hour sporting some refreshing, summery beverages like watermelon mojitos and honeydew martinis. For those who prefer something more rustic with their catfish and cornbread crostini or jalapeño tartar (served on trays by comely waitrons), the bar will also be doling out sweet tea and bottles of Pabst Blue Ribbon or Bud Light. Afterwards, Vinczencz and crew will present an almost lascivious spread of Southern-influenced dishes: Green eggs and ham made with basil and crispy jamon Serrano, watermelon and roasted beet salad with caramelized shallot whipped goat cheese, Haitian mango slaw, chipotle barbequed baby back ribs, and 10-hour smoked beef brisket with Kansas City sauce, to name a few. And, yes, there will be desert (s’mores and cobbler, anyone?). Reservations must be paid full in advance; call 954-761-7920, or visit
Last Thursday of every month, 7 p.m. Starts: July 31. Continues through Sept. 30, 2008
KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
John Linn