One of the first things I noticed about Huit was the attention to detail--and I’m not just talking about the food. I’m talking about the space itself. I have a new appreciation for interior design currently, as David and I are neck deep in overhauling our entire place, from furniture to lighting. Not to make excuses, but that’s one of the reasons we’ve been so quiet lately.
In addition, Boca bills, new furniture, and quotes from contractors do not a happy wallet make. Huit’s menu, though, is the right size and reasonably priced. Almost all the items on the lunch menu are under $10.
We’ve been meaning to stop by since they opened, and when Huit debuted Saturday hours, we were able to visit for lunch. The space itself is fairly small, but used well. An interesting, ropy chandelier takes up much of the ceiling, the wall has vibrant floor-to-ceiling pictures of people getting messy with BBQ, and the seating feels cozy but not crowded.
I know what you’re thinking right now. “Enough about the space already, on to the food!”
We started with an order of the pork buns, which were a special that day. I have no idea how they got the savory filling in the buns, but it’s obviously an acquired skill. Braised pork, onion, and spices (not too much) were a great way to start out.
David ordered the lemongrass chicken, which is basically a chicken banh mi, and the kale salad, with quinoa, dried apricots, toasted sesame seeds and tahini dressing.
The banh mi was very good, though Sixteen Bricks (the breadmaker for Huit’s sandwiches) can’t touch the light-as-air, crackly crust baguettes Le’s Pho serves down the street. To be fair, I don’t think anyone actually can.
I chose the eight spiced ribs, as well as the miso butter brown rice and grilled sriracha mayo corn on the cob.
The ribs were very tender, and a good portion size for the price. I was surprised at how much I liked the miso butter brown rice--it was a nice counterpart to the flavors in the pork rub. The roasted corn was also a good choice--though by that time I was getting full.
If you haven’t noticed by now (kale, quinoa, brown rice), Huit has an interesting bent toward the healthy side, which is unexpected for a BBQ restaurant. The guilt of unctuous, sticky ribs is well countered by accoutrements that feel like they came from a Whole Foods shopping trip.
this green stuff is your friend, I promise
Tobias Harris, the owner, was working the whole time we were there, chatting with customers and bringing out orders. According to the website, dinner is coming soon, which will be a much needed addition to that section of Court Street.
I’m looking forward to seeing what’s on the dinner menu. If it’s like the rest of what I’ve seen from Huit, a lot of effort will have gone into it and it will be worth the wait.
