Fahrenheit 250

Fahrenheit 250 Restaurant Review:

Since taking over the space of a former college bar, Fahrenheit 250 has become a bit of a contradiction in concept. Décor can best be described as country hipster chic, with colorful reclaimed wood and vintage farm parts. Despite the down-to-earth vibe, the service is slow and inattentive. The menu focuses on traditional dry barbecue, wood-smoked slow and low at a steady 250 degrees with meats that are grass-fed, pasture-raised and hormone-free to meet modern tastes. Diners choose from pork ribs, pulled pork, brisket, tri-tip or chicken, piled alongside a choice of sides, with barbecue sauce available to their liking. But all of our selections --- St. Louis-style ribs, pulled pork and brisket --- were served far below room temperature. Despite the server's assurance to the contrary, dishes were downright inedible. The saving grace might be the wide selection of local beer and wine, and the house-squeezed lemonade, appropriately served in a mason jar.