Underground Public house and others

On Thursday we went over to Sam's after I'd played golf and when we were done we couldn't decide where to go for lunch so we went to 618 Taphouse for a beer.  Where we sat out was right by a ac duct and the Glue was freezing so we went outside to their patio.  What a great place to have a beer so we had another. 
We ended up going to Underground Public House partly because we had a %15 off card.  After much deliberation I decided on the churrasco completo with no avocado and I took off the tomato.  It's a grilled skirt steak sandwich with a bunch of fancy stuff on it but it was very good.  The Glue went with the banh mi which is a fried shrimp sandwich with fancy stuff on it.  It was not near as good as what I had.  The Glue also wanted chicharrones which ended up being the star of the lunch.  I don't eat them much anymore but these were the best around here that I've had.  What really made them was the seasoning which had just enough kick without going over the top.
Yesterday we went to Cobden to Downtown Abbey for pizza.  We decided to split a large salad and get a small meat-zza pizza but sub out the ground beef for mushrooms.  The salad was ok but the pizza was really good.  Their pizza has probably passed up Quatros as my favorite around, in part to having had Quatros so many times.  We'd notice there was a place across the street that said coming soon Old Route 51 BBQ so we asked our waitress Alley (who was also our daughters classmate) if she knew anything about it.  She said it was real good especially the brisket which got or attention in a hurry.  She said you could probably get some if he had any done which I misunderstood to mean buy some so we went there after we finished.  The guy said he wasn't selling any but that we could sample some burnt ends.  As we were walking to his pit we got to talking BBQ and that Alley had sent us.  In addition to the burnt ends he ended up letting us try his ribs and bologna.  All of it was good but the burnt ends stood out, really really good.  We got to look at his very impressive BBQ rig and hear what he has planned.   Very nice guy and we'll be back soon after he opens.