about 2 months ago
I have had Jambalaya, in Alabama, Florida and Texas. I was taught to eat Jambalaya the way the locals do. The rice comes in a separate bowl and you take a few spoonfuls and mix it with the spicy sauce, shrimp, sausage etc. and when you eat that portion you add a little more rice, mix it in, eat, etc.
At Bobby Byrnes they put a well formed mound of rice in the center of the plate so it easily available to mix with delicious spicy Jambalaya. That is a minor difference to the serving but I must say the flavors, spices, the cook of the shrimp, chourico, and other ingredients are right up there with the best I have had in the South.
That is what I had the last time I had lunch at BB's but everything I have had there over the years is excellent. I also recommend the clam-strips, baked schrod, pastrami sandwich, the great choice of burgers and, the flatbreads.
All of these great options are all reasonably priced and many are lower than other places on the Cape. All of the servers are polite, friendly and very knowledgeable about the menu.