I love this place, this scene, this hell-bent way of making food.
- Beth Macy, Roanoke Times
The creamed mushrooms on garlic croutons will be the tastiest appetizer you've ever eaten. So will the broccoli and cheese beignets. In fact, anything you order will be the best of that particular food you've ever had.
- Blue Ridge Country
Cuz's Uptown Barbeque has been around for thirty-eight years, serving simple great food to the people of Southwest Virginia and to visitors from all around the world. Our menu spans the globe, from Indonesian satays to Mexican fish tacos to fried squash blossom grown right on our farm. The restaurant is best known for our pit smoked prime rib, giant steaks, fried catfish, crab cakes, and much much more....
As Cuz always says, a restaurant is only as good as the ingredients it uses. We get our wild mushrooms, truffles and morels from Oregon, seafood from Nova Scotia and the Gulf, beef and cheeses from Iowa, as well as fruits and vegetables from local farms and our own garden.
We make our breads, pasta, all the sauces and salad dressings, even the french fries here on the premise. Our tartar sauce, blue cheese dressing, garlic mayonnaise, sweet and sour sauce are one of a kind, and to die for.
Want history, local color and haute cuisine all in one trip? We've said it before and we're saying it again: For food served with flair and funk, you can't beat Cuz's Uptown Barbeque.
-Beth Macy, Roanoke Times.