^
Keep New Times Free
4

Circle H Barbecue Fills a Neighborhood Void But Neglects Some Key Details

The neighborhood around Camelback and Seventh Avenue has another restaurant to enjoy courtesy of Arizona native Bill Sandweg. Sandweg first moved into the area with Copper Star Coffee and recently ventured into full-on food with Circle H Barbecue.

Circle H serves up a variety of meat: pork, beef brisket, and chicken, hickory-smoked and slow-cooked with Sandweg's signature rubs and sauces.

The barbecued pork is the star at Circle H, but there's still work to do in areas like the starters, says New Times food critic Laura Hahnefeld. The brisket and chicken can also be hit-and-miss.

Still, with a few tweaks and greater attention to detail, Circle H could become a new neighborhood staple.

Here's an excerpt from Hahnefeld's Cafe review, from the print edition:

Circle H is more about simple fresh ingredients and cooking techniques than intricate gourmet. And when it gets them right, its ideal customer -- someone from the neighborhood -- can enjoy a decent, affordable meal that will send her away satisfied and perhaps with a bit of barbecue sauce on her shirt.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

But Circle H doesn't always get them right.

The starters are a curious bunch. Like staples at a picnic, you wouldn't reject them if they were put in front of you, but ultimately they're an uninteresting lot. There are small, mustard-y deviled eggs, not-so-loaded loaded potato skins with cheddar cheese and bacon, and grilled cheese sandwich halves, served without any additional ingredients to make them special and amounting to little more than melted cheese and plain, crispy bread. If Sandweg were to re-think some of his restaurant's menu items, the appetizers would be the place to begin.

Read the full Circle H Barbecue review.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.