Can Paris’s Most Famous BBQ Compare to the USA?

A few years ago, I had one of my most memorable barbecue meals at J.R.’s Rhodehouse BBQ Pit near Rapid City, South Dakota. Ever since, that has been my benchmark for slow-smoked American barbecue.

So today, I’m trying MELT, one of Paris’s best-known American-style BBQ restaurants.

At MELT Batignolles, Charlotte and I tried their brisket, pork ribs and pulled pork, along with smashed potatoes, coleslaw, their homemade sauces — and, of course, dessert.

MELT has become extremely popular on social media, but does the food actually live up to the hype?

And most importantly: can barbecue made in Paris compete with what I remember eating in America?

Watch until the end for my final score out of 20, plus the pros and cons.