Does the mere mention of beef ribs, Santa Maria tri-tip, pulled pork and fried chicken whet your appetite? If so, Holy Cow may win a place in your heart for Texas-style barbecued meats.
Holy Cow’s warm and friendly staff made a good first impression. Ordering at the counter with the help of a knowledgeable, easygoing cashier made the process quick and pleasant.
Starters like buffalo wings and sliders graced the menu. Mac and cheese made with Bechamel sauce, house-made onion rings and cornbread were just a few of the sides. Chuckwagon chili, quinoa and kale salad, and grilled cheese sandwiches were on the menu as well.
A full bar boasting of craft beers, local wines, and big screen TVs is a draw for many.
The rustic-themed interior, complete with a set of steer horns hanging on the wall, was a nice prelude to the Texas barbecue experience. Attractive dimmed hanging lights and background music contributed to the ambiance.
We ordered the BBQ Plates meal with options for either two or three meats. The baby back ribs, Texas brisket, and Carolina pulled pork were our three picks, along with a few tasty-sounding sides.
Gluten-free meal choices abound on the menu and are labeled accordingly. Even sandwiches can be made with gluten-free bread. The signature sauces, which can be purchased, are sans gluten.
Our heavy plate arrived with pickles on the side and a large piece of Texas toast. The generous sides were placed around the main meal. Our waiter explained which sauce paired best with each of the meats.
Although I’m not a huge fan of meat, my dinner guest had no trouble supporting my cause and acting as taste-tester.
The thick cuts of brisket had an almost charred look to the crust, yet tender in the middle. The lean meat of the baby back ribs practically fell off the bone and was perfectly balanced with both sweet and smoky notes. The Carolina mustard sauce paired well with the juicy pulled pork.
Rich bacon and barbecue flavor surrounded the kettle beans and the ample serving of fresh coleslaw was a welcomed treat.
The collard greens were seasoned wonderfully and prepared with bits of ham. A small mound of maple butter accompanied the sweet potato that was easily enough for two.
House-made desserts like peach crumb and banana cream were enticing, however, the meal itself was more than we could possibly devour in one sitting. It is easy to see why this establishment is a mainstay in Culver City.
