Restaurant of the Week: Dillon’s BBQ

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CLOSED 2012

Dillon’s BBQ, 2232 D St. (at 3rd), La Verne

Dillon’s opened in 2011 in downtown La Verne in the former Phoenix Garden space fronting a minimall, with several businesses in a shared space. There’s a patio in front and spacious seating inside, with exposed brick, a high ceiling with exposed pipes and red-checked tablecloths.

A friend and I stopped in for lunch the other day. You order at the counter and they bring your food to you. I got a pulled pork sandwich with a side of cole slaw and a soda ($7.75) and my friend had a sausage sandwich with a side of mac and cheese and a bottle of water (same price).

It was a mixed verdict. The sausage was deemed “okay,” the mac and cheese very good. Meanwhile, when the server (who had also taken my order) brought my sandwich, she said, “here’s your pulled chicken sandwich.” Chicken? I looked at my receipt, because as a soft-spoken fellow I might have been misunderstood, but no, they had recorded my pulled pork sandwich properly. Whatever, I ate it. The bun was better than average, the chicken was on the dry side, and there was a bone (crunch).

Well, the cole slaw was pretty good.

This was just an experience from one meal. Dillon’s might be better than this. If I lived or worked downtown, I might give them another try. But since I don’t, I probably won’t.

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  • John Clifford

    You should have asked for what you ordered. I’m fairly docile as well, but there are limits.

    The other day I was at Norms in Bellflower (on my way from Long Beach Airport) and I ordered a country fried steak and eggs for breakfast. I ordered my eggs sunny side up and they were WAY overcooked and cold. I ate them anyway.

    Then when I got about 1/3 way through the chopped steak, I found that it was nearly raw. For the first time in my life I actually sent something back. The second time, the steak was cooked properly and the eggs were also done correctly (although I’d already had ENOUGH eggs so didn’t eat the replacements which I hadn’t complained about).

    Now, what they did to the replacement food in the kitchen . . . I don’t want to think about it.

    [I can only remember sending food back once, and it wasn't any better the second time. In the case of the chicken, I went with it because I like chicken as much as pork and because I hated to have the kitchen toss out a perfectly good sandwich. Docility no doubt played a role too. I tend to take what life gives me, even if it's not pork. -- DA]

  • Andy

    Those look just like the camping plates I bought at M&I Surplus in Pomona.