The Rendezvous gets a lot of passing mentions in the national press. Here's what they have to say about us:
"Those who run the Rendezvous seem to have done more than anyone else to legitimize the "boss hog" title for the city."
--New York Times, Jan. 11, 1988
"Lip-smacking, finger-licking pork ribs."
-- USA Today, April 26, 1996
"This is one of the things that makes Memphis Memphis."
-- USA Today, Dec. 16, 1997
"There are plenty of good places to get barbecue... but if you only have one chance to eat it, it should be at the Rendezvous."
-- Southern Living, February 1998
"Why visit Graceland when you can spend your time in this legendary back-alley dining room, gnawing flame-charred baby-back ribs crusted with the spice mix that made Memphis famous?"
-- Esquire, July 1999
"The Rendezvous is nationally famous for its barbecue, and the White House travel office has arranged for it to open this Monday night just to cater our dinner. The plates are to die for..."
--Washington Post, Aug. 4, 1999
"Vice President Gore and President Clinton are so friendly these days that they bet a rack of ribs on the outcome of Saturday's Arkansas-Tennessee game. The Razorbacks won 28-24, so Clinton is awaiting a feast from Memphis' Rendezvous rib joint."
-- Washington Post, Nov. 16, 1999
"A big order of world famous dry-seasoned pork loin back ribs costs $13.50 at Charlie Vergos' Rendezvous Restaurant in Memphis (slaw included). At the MCI Center tonight, the same dish runs a tad more – from $1,000 to $500,000. Charlie Vergos is supplying part of the fare for the biggest political fundraiser ever – a $26 million blue-jeans-and-barbecue National Tribute to President Clinton, benefiting the Democratic National Committee."
-- Washington Post, May 24, 2000
"Stay ... at the famed Peabody Hotel, eat barbecue at Charlie Vergos' Rendezvous and leave time for the National Civil Rights Museum."
-- USA Today, June 23, 2000
"The ribs here aren't smoked but grilled for an hour over charcoal ... The result is an intensely seasoned taste redolent of paprika, cumin, cayenne pepper, and oregano."
-- Business Week, Sept. 4, 2000
"The dry-cooked ribs at this underground eatery are among the city's most famous...They're broiled over charcoal, then coated with a copious amount of spice rub."
-- USA Today, June 15, 2001
"Frozen slabs of nonpareil pork ribs, dry rubbed, smoked for hours, and accompanied by a bottle of great sauce from this Tennessee restaurant. Just thaw, then heat up the ribs, and you're in pig heaven."
-- Esquire, October 2001
"To say that the citizens of Memphis are obsessed with barbecue would be a little like observing that the Mississippi River has water in it... Even popcorn comes seasoned with barbecue rub – a specialty at the legendary Rendezvous restaurant in downtown Memphis, where it makes for pleasant munching while you wait for your table."
--BBQ USA by Steven Raichlen, published 2003
"What: Loin-back ribs cooked over charcoal at Charlie Vergos' Rendezvous restaurant. Why: Because a new parent or a tired Thanksgiving host can pull two slabs out of the box, throw them in the oven, and call it dinner."
--Real Simple, November 2003
"...The 'controlled chaos' of Rendezvous only serves to enhance its succulent dry ribs and special sauce. It is a must-stop for world-class barbecue and a true Memphis experience."
--Northwest Airlines World Traveler, May 2005
