Endless side dishes compliment perfectly seasoned sauce and meat at Waldo's
By CRYSTAL PETROCELLI
Get Out

Wait: We were promptly greeted by a friendly staffer and given our choice of tables just shy of 8 p.m. on a Thursday.

Service: Kind and helpful. We never had to ask for extra napkins and moist toilettes and any requests (extra butter, etc.) were quickly taken care of.

What we liked: We loved being dished up a square of warm, green chile cornbread as we sat down and having all sides served “endless.” Speaking of sides, of which there are a dozen, our server- suggested fried veggies (zucchini, onion, squash and bell peppers) were outstanding. A tish greasy, but it’s not everyday you’ll see me throwing back zucchini when there’s barbecue to be eaten. And speaking of the dripping- with-juices meats, they’re served naked with a skillet of semi-thick, tangy, warm sauce. The two appetizers we tried — wings and an onion brick — were as good or better than any we’ve ever had.

Scene: A sarcastic, silly, swine-lovin’, sawdust-covered barbecue haven hidden in a seldom-visited section of Mesa. The roomy restaurant’s walls are plastered in pig memorabilia and wacky signage. It’s a fun, chill place to kick back with a mason jar full of iced-down soda and a pile of slow-cooked swine.

Bathroom break: Playful paintings of “Boars” and “Sows” completely cover the restroom doors. Inside, it’s tight but tidy.

Tab for two: $45 for half a dozen wings ($3.50), half an onion brick ($3.85), shredded beef brisket sandwich ($8.45), half rack of baby back ribs ($15.95) and two sodas ($2 each).

If work weren’t buying: I didn’t try the pulled pork because I’m already so addicted to it that I’ve had it for lunch five times since my first Waldo’s visit in late July. Try it, I dare you.

By CHRIS PAGE
Get Out

Wait: My companion and I were met at the door an hour before closing on a laid-back Sunday evening by a friendly hostess who sat us immediately in a “romantic” booth (her description, winking) in a far corner, away from the main dining room.

Service: Our server was sweet as Texas sun tea, guiding us through the menu and chit-chatting like we were extended family. She even slipped us a free side order and gave this goober- at-heart a set of crayons to draw on the butcher paper tablecloth.

What we liked: As a test (or potential torture session), I dragged a vegetarian along with me and before long even she was raving about the tenderness of the falling-off-the-bone ribs and fatty pulled beef in our shared Super Sampler plate. (The pulled chicken, however, was a bit undercooked.) The gushing continued over the mashed potatoes (“horsey spuds”) and salty Texas toast that absolutely begged to sop up stray gobs of the house’s sweet, uncomplicated barbecue sauce. Then we tried the fried corn on the cob, which was like manna from redneck heaven: each bite starting with an onion ringy crunch and giving way to buttery, soft corn. I couldn't get my tablemate to go near the hot links, but they were smoky with a snappy outer casing. By the time we got to the warm peach cobbler a la mode — with its shortcake-y crust and fresh-tasting peaches — my veggie friend and I were fit to be hog-tied by Waldo’s.

Scene: Gotta love any place that serves Bazooka gum, not mints, with the check. Waldo’s is high on Americana kitsch, and even though we were separated from the main room over in our romantic Fernando’s Hideaway, hey, even our corner featured a stuffed javelina head on the wall, which was alternately funny and creepy.

Bathroom break: The “boars” room? Cleaner than you'd think.

Tab for two: $37.10 with tax and (generous) tip for the Super Sampler with horsey spuds and fried corn on the cob ($13.50), hot links ($3.25), peach cobbler ($4.39) and two soft drinks ($2 each).

If work weren’t buying: We're making no friends at PETA by saying this, of course, but we could imagine becoming regulars at this joint. Soooey!

Waldo’s BBQ
4500 E. Main St., Mesa

Major cross streets: Northeast corner of Main Street and Greenfield Road
Hours: 10:30 a.m. to 9 p.m. Mon.-Sat., 10:30 a.m. to 8 p.m. Sun.
Reservations accepted: No
Health report: Three major violations on Feb. 26
Kid friendly? Very — little ones get crayons, gummy bears and balloons
Web site: www.waldosbbq.com