Pulled-Pork Sandwich at Dickey’s Barbecue Pit

Remember when TV’s Dr. Hawkeye Pierce pined for barbecue from Adam’s Ribs in M*A*S*H? He called in a series of intricate favors to have ribs delivered to his unit in war-torn Korea, but it’s much easier to satisfy your craving at Dickey’s, serving delicious barbecue since first opening in Dallas in 1941. One favorite is the Southern pulled-pork sandwich, topped with pickles, onions and original, sweet or spicy barbecue sauce. Chopped or sliced beef brisket, Virginia-style ham and Polish sausage are among the other hickory-smoked meats available. Although Hawkeye forgot the side dish, don’t you ignore the waffle-iron fries or fried onion tanglers. $5 ($7.50 with two sides), 7430 Las Vegas Blvd. South, 220-4227.

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Michael Gillet

Michael Gillet

Michael Gillet may be a newcomer to Las Vegas, but he’s already making his mark in the dessert capital of the world. The French born-and-trained pastry chef arrived last year by way of prestigious properties in L.A. and, before that, New York City and beyond to assume the role of corporate pastry chef at the Sugar Factory American Brasserie, opening March 4 at Paris along with chefs Michael Sellmann and Bryan Ogden (Bradley Ogden’s similarly talented son).