Top Notch Barbeque joins the Vegas food-truck fray

Top Notch Barbeque, normally found at Plant World, is a newcomer to the burgeoning food truck trend in the city.
Photo: Beverly Poppe
Jim Begley

I dig on swine. Pigs may be filthy animals, but pork tastes good. If you think so too, you’ll want to track down Jimmy Cole’s Top Notch Barbeque—a relatively recent entrant into our burgeoning food truck market, typically found in the Plant World parking lot on Charleston west of Decatur.

Top Notch has a limited menu, and you really can’t go wrong with any of it. The pork rib dinner ($12) comes with two sides and a slice of buttery, garlicky Texas toast. While not quite falling of the bone, the meat is tender and nicely smoked.

The Details

Top Notch Barbeque
Typically at Plant World
5311 W. Charleston Blvd., 883-1555
Beyond the Weekly
Twitter: @TopNotchBBQ

Looking for a sandwich? Try the pulled pork variety ($6) topped with Cincinnati chili and tangy cole slaw, the ultimate melding of smoky, creamy and spicy. Jimmy’s Cincinnati chili is as authentic as Skyline’s itself—the Cincy native has his hometown dish pegged. If pig’s not your thing, try the beef hot links ($8), smoky sausages delivering the right amount of kick.

Make sure to keep room for Top Notch’s sides ($3 each). The sweet potato casserole might be a diabetic nightmare, but its brown sugar overtones don’t overpower, while generous helpings of pecans contribute nice textural balance. The potato salad is another outstanding choice. Creamy and mustardy with a great consistency, it’s the right complement to what just might be the most delicious barbecued pig in town.


Previous Discussion:

  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story