by Ian Froeb
Even before you pull into the parking lot, you'll smell the wood-smoke. And if that doesn't alert you that this place is Pork Valhalla, then the benches out front certainly will. They are in the shape of pigs; the pigs have a glazed, contented look. You would, too, if you knew your ribs would turn out so delicious.
This week, I begin my "summer vacation," a month of visiting restaurants in the Metro East area. First up is the new outpost of the 17th Street Bar & Grill in O'Fallon, home to Mike Mills' multi-award-winning barbecue. Check back here tomorrow -- or wait for the hard copy to hit the streets -- to see what I think.