Dirty Fingers

The Story

Scott Reynolds spent most of his working life travelling the world in oil and gas. When he settled in Da Nang he was not trying to open a restaurant. He wanted somewhere he would want to drink in himself: good food, cold beer, live music, the sport on, people sitting around having a good time. The menu was finger food and nothing else. Burgers, wings, tacos, nachos. No knives and no forks, and the only utensil on the table was a pair of chopsticks, because in Vietnam chopsticks are really just an extension of your fingers. That is where the name came from, and almost nobody eating here knows it. Then the smokers went out on the street and the barbecue took over. Brisket and ribs cooked the Texas way, low and slow and long, next to steaks, burgers, Tex-Mex and dishes that come out of his Texas and Cajun roots. He has been cooking and grilling since he was a boy, first with his grandfather and his father, later at gatherings wherever work sent him. The original thing is still in there underneath. Cold drinks, the sport on the screens, live music some nights, and a room you can settle into for the evening. Open since 2018.