BBQ giveth and BBQ taketh away. Rooter’s, on Whitehall Road, which took over the building and the sauce recipes of Jot ‘Em Down, will close Saturday. Sorry, folks. On the other hand, Bill’s Bar-B-Que in Hull (reviewed forever and a day ago in Flagpole, before the website crashed and was rebuilt, making the old story unlinkable) seems to be returning next month, in the same location, on Fortson Store Road.
The Blind Pig franchise on the Eastside, on the College Station side of the Kroger shopping center, is open for business, and the downtown bar Max has re-opened.
The Foundry is hosting a Cinco de Mayo party on (you guessed it) May 5, with Grogus supplying music and the kitchen supplying a bunch of taco specials, burritos made with pulled pork and black-eyed peas, etc. It’s $10 to get in day of, less if you buy tickets in advance.
The National is doing a Mother’s Day lunch with a menu of poached chicken with fava bean and radish salad; savory herb pancakes topped with smoked salmon, creme fraiche and pea tendrils; beet and tomato salad with marinated Vidalias, arugula, pecans and mint; red-skinned potato salad with deviled egg dressing; and olive oil cake with whipped cream and strawberries. It runs from 11:30 a.m.–2 p.m. and is $32 ($16 for kids under 12). Reservations at 706-549-3450 or reservations@thenationalrestaurant.com.
Hugh Acheson’s new CSA-inspired, veggie-centric cookbook, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, comes out May 12, but if you pre-order it, including through Avid, you can get a free limited-edition bookplate signed by the fellow himself. Just go fill out this form.
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