Best Ribs 2016

CASA VERDE. Portions spanning over the edges of what are already extra-large plates elicit the initial oohs. Fall-off-the bone sweet and savory meat follows that with aahs. A very piquant spice glaze finishes with mmms. Fifteen years of serving these delicious slabs have earned them a cult local following and puts them high on the Asian ESL and expat communities’ must-try lists. Brian’s Baby Back Ribs at Casa Verde was probably what first put the dish on the local culinary map. This time, it’s time; we give it to the pioneer.


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