Housed in a cellar off an alleyway near the Peabody Hotel in downtown Memphis, the iconic Charlie Vergos’ Rendezvous has been serving charcoal-broiled ribs to adoring locals and tourists — from Mick Jagger to Prince Albert of Monaco — since 1948. Thousands of black-and-white photographs dot the walls, while veteran white-coated and bow tie-wearing waiters provide stupendously unobtrusive service. But the atmosphere is just a small part of the Rendezvous’ universal appeal. It’s what’s on the menu, a compendium of meats, that keeps ’em coming back for more. First-timers should order a full slab of the pork ribs, which are among the most lauded of their kind in the nation.
"The specialty of Charlie Vergos’ Rendezvous is “dry ribs.” Although these ribs are must-eats on nearly everyone’s Memphis barbecue hit-list, they are technically NOT barbecue. They are charcoal broiled rather than pit smoked. There is no sauce at all on them. They are blanketed with massive amounts of a paprika-colored spice mixture that bakes onto the meat and forms a kind of pepper-flavored spice envelope around it, holding the juices in and flavoring it at the same time. They are beautiful crusty brown with a red halo, as lean as any rib we have ever eaten, and the meat inside the spice crust is stunningly tender."
— Michael Stern,
Roadfood.com
Beer and wine available. Serving lunch Fri–Sat, dinner Tue–Sat. Closed Sun–Mon.
Housed in a cellar off an alleyway near the Peabody Hotel in downtown Memphis, the iconic Charlie Vergos’ Rendezvous has been serving charcoal-broiled ribs to adoring locals and tourists — from Mick Jagger to Prince Albert of Monaco — since 1948. Thousands of black-and-white photographs dot the walls, while veteran white-coated and bow tie-wearing waiters provide stupendously unobtrusive service. But the atmosphere is just a small part of the Rendezvous’ universal appeal. It’s what’s on the menu, a compendium of meats, that keeps ’em coming back for more. First-timers should order a full slab of the pork ribs, which are among the most lauded of their kind in the nation.
"The specialty of Charlie Vergos’ Rendezvous is “dry ribs.” Although these ribs are must-eats on nearly everyone’s Memphis barbecue hit-list, they are technically NOT barbecue. They are charcoal broiled rather than pit smoked. There is no sauce at all on them. They are blanketed with massive amounts of a paprika-colored spice mixture that bakes onto the meat and forms a kind of pepper-flavored spice envelope around it, holding the juices in and flavoring it at the same time. They are beautiful crusty brown with a red halo, as lean as any rib we have ever eaten, and the meat inside the spice crust is stunningly tender."
— Michael Stern,
Roadfood.com
Beer and wine available. Serving lunch Fri–Sat, dinner Tue–Sat. Closed Sun–Mon.