Kojak’s House of Ribs

9 Reviews on “Kojak’s House of Ribs”

• Doyoufoodude

  Kojak’s has everything going for it: excellent home cooked food, reasonable prices, excellent service, laid back indoor & outdoor seating, and almost 40 yrs of staying power. I ordered the 3 meat plate with ribs, pulled pork, and brisket. I don’t typically prefer pulled pork, but this was the highlight for me. Ribs are not fall off the bone, but don’t have to be. They are full of flavor. Brisket had solid flavor, but wasn’t nearly the best I have ever tried. No worries, though, definitely still good. Their BBQ sauces are all solid, too (mild, hot, sweet tomato based and then a mustard based). My sides were coleslaw and the parsley potatoes…both of them were absolutely scrumptious! I almost ordered another helping of the parsley potatoes…yes, they are that good!Finally, the desserts are also homemade on the premises. I ordered the chocolate cake. Moist cake and a really firm icing that has a cool grainy sugar quality.Eat here w/o hesitation!

  February 4, 2017, 3:59 am

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• Amaragarcia

  The smell of barbeque found me at the end of the Bayshore Linear Park. Needless to say I was thirsty and famished after the six miles walk. I did not walk into the restaurant that day. I was probably too shy and too conscious. Dripping wet from the rain so far from my home, I had to keep on walking on my soaked gym clothes as if I had meant to run in the rain like Rocky Balboa… I can be proud like that as I mask my misery. I remember standing right across the street in serious bewilderment. I loved the shack look, the driftwood, the porch and those beautiful parasitical bromelias dangling their mossy tentacles from the trees. The shed took me back to some bayou of New Orleans a very long time ago when I was other than who I am now. I go quite often or call and place an order on the phone and pick it up right away. One never waits at Kojaks. When I have gone during lunch time I sit amidst a sea of blue uniforms or lose myself among some camouflage ones. These men know where to eat abundantly for a great price. The other day, after my disingenuous manicure, I carried my backpack of grief there. I must write there rather than here even if still in Tampa. I wanted to be somewhere else. Kojaks for me qualifies as somewhere else. I always feel as if I walk into someones house, in some bayou and crash a barbeque dinner. The same friendly and welcoming servers each and every time. Melissa and her kind eyes. What can I get for you?— simple. Ribs and side orders of parsley potatoes, corn on the cob and macaroni salad because one can never have enough carbs to keep that harassing diet thought at bay. Within four to five minutes, the side orders arrive along with plates, cutlery and a bunch of different sauces to confuse your taste buds into delirium. I have had plenty of ribs here in Tampa and elsewhere and Kojaks are still the very best. You can smell them from across the canals. No need to wait. They arriveCrusted with seasonings, they fall off the bone. Messy at the tip of your fingers, under the nails, at the very corner of your mouth where some of us enjoy to be kissed. It does not matter who your server happens to be, all of them pass you by and smile and ask you if you are enjoying your food if you need anything else. Comforting.I cant imagine leaving Kojaks without indulging my hosts and coyly asking for a huge piece of warm apple cake a la mode. I am the kind of woman who likes to eat and savor the top of the muffins (and likely discard the rest), the graham crackers at the bottom of cheese cakes, the crust of the pie, the corner piece of rectangle cakes This apple cake is topped with coconut flakes that have coated it and slightly burned on brown sugar all the cake made of the perfect hard warm edges to join with the softness of the cold vanilla ice cream. I grab the neatly packed left-overs (did I mention how monumental their portions are?). I open my cars door and stare at the gorgeous uniqueness of the place. I sigh and somehow the backpack of grief weighs much less.

  September 3, 2015, 3:00 am

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