Michon's Smoked Meats and Seafood Restaurant Coupons and Deals
With origins dating back to 1990, this College Park restaurant lets patrons get settled out on the covered patio or in the spacious dining room, where stone accents and hardwood floors create an elegantly casual ambiance: • $32 ($64 value) for an appetizer, two entrées, and two glasses of house wine • Crusted catfish bites in rémoulade or fried pickles offer a perfect start to your meal • Menu features smoked pork rib tips, hand-carved turkey breast, and grilled tilapia Michon's Smokehouse's Website | Facebook
Slow jams, slow cookin': At Michon's, the two go hand-in-hand. When it comes to treating people right at their restaurant, the father-mother-daughter trio behind this ten-year-old College Park eatery are all about one word: comfort. Comfort food, cooked low 'n slow to perfection. Comfortable surroundings, in a handsome dining room. And comforting sounds, in the form of jazz and blues, that's just as nourishing to your soul as that platter of home-cooked goodness. After deciding to skip town on corporate America and pursue his own dreams of opening a barbecue restaurant, Al was schooled in the way of the 'cue by a Memphis gentleman—and you know that breed of Tennesseean knows their way around a smoker. Al must've passed with flying colors, because the brisket, ribs and wings at Michon's are the tender, smoky kind of barbecue that make you want to wear a bib so you don't have to waste time wiping that sauce off your hands. (Not that it needs a drop of the stuff—the family's secret seasoning blend does all the work on its own.) We Southerners hear plenty of barbecue joints talking a big game, but after biting into one of Michon's huge, juicy, fall-off-the-bone wings, we aren't afraid to say it: this, friends, is the genuine article. The stuff of roadside shacks and parking lot smokers... but with a touch of class and comfort. Don't get us wrong, we love us a good ol' dirt-floored shack every now and again, but we're digging this jazzed-up 'cue joint as a place where hearty, good comfort food doesn't have to come on a styrofoam plate. Finish it off with a slice of sweet potato pie, a glass of wine or cocktail from the bar and maybe a little Louis Armstrong. Now that's what we call comfort. Menu Highlights: St. Louis Ribs, $15 (4 ribs) - $18 (6 ribs) Smoked Meat Platter, $15 Beef Brisket, $14 Michon's Famous Smoked Wings, $13 Peach Cobbler in a Jar, $6 White Chocolate Raspberry Bread Pudding, $6 Hours: Sun. - Thurs., 11 a.m. - 10 p.m. Fri. & Sat., 11 a.m. - 12:30 a.m.
Smoked meat is a method of preparing red meat, poultry (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures and fish has been practiced for ages. Indigenous cultures around the world may have used smoke during the drying of fish to drive away the flies. They soon found that the absorbed smoke acted as a preservative. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called "barbacoa" (one possible etymological origin of barbecue).Established in 1990, A St. Louis combination started by Al Wilson that is truly fantastic! The Wilson Family present their tradition of culinary delights, friendly atmosphere, and cool jazz entertainment. Smoked meats are seasoned to perfection and cooked the old fashioned way, "Slooooooooow". Meats are seasoned with Michon's own special blend of herbs and spices.
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