The short rib — near-molten meat contained by a crust of black pepper and still attached to an imposing bone — still sets the standard for Lone Star barbecue every single day. Leer más.
Joaquin Soler draws on his Filipino lineage as inspiration for his ribs: marinade of soy sauce, banana ketchup, and Jarritos lime soda imbues the meat with piquant sweetness. Leer más.
From a custom aquarium smoker, the father and son team pile crackly, chewy, brawny rib tips into a paperboard tub, glazed with exactly the right amount of sticky, vinegar-kissed sauce. Leer más.
Generous amounts of black pepper and other spices riddle the mix (70 percent pork and 30 percent beef), but one twist is especially key to the uniqueness of their smoked salami: smoked garlic. Leer más.
The burnt ends are the scrappy, fatty-crisp, glorious shards that burnt ends were meant to be. One warning: They come liberally doused with sweet, potent sauce. Ask for it on the side. Leer más.
Get the combination plate — including mutton ribs as well as "off the pit" meat chopped and sliced from the hind quarter. Hint: The lean sliced option will taste the mildest. Leer más.
For her pulled pork sandwich, chef Turner offers the pork chopped or pulled; the latter furnishes ropy, gratifying chunks that she’ll thwack a few times with a cleaver to create manageable bites. Leer más.
For her chopped pork sandwich, chef Payne smokes pork shoulders and then dices hunks to order, incorporating plenty of outside brown bits for contrast. Leer más.
The dry ribs are swabbed with an acidic, finely tuned baste, and then dusted over a potent spice blend that riles the taste buds into a frenzy yet never detracts from the redolent meat underneath. Leer más.
The archetypal example of barbecued spare ribs — tender-taut, fleshy, and speckled with char marks from the grill — can be savored at this tiny white building just outside of Tuscaloosa. Leer más.
The smoked chicken wings are coated in peppery dry rub before being smoked, tossed in a not-too-sweet red sauce, and then drizzled with the regional triumph — North Alabama-style white sauce. Leer más.
The pulled pork is energetically seasoned with salt, red and black peppers, and Accent while cooking; the skin is offered in its smoky state or after it's plunged in the deep fryer as cracklings. Leer más.
When ordering the coarse-chopped BBQ tray, it’s vital to request plenty of "outside brown," the burnished, perfumed crust that forms on the shoulders’ exterior during smoking. Leer más.
The large whole hog tray is a checkered paperboard vessel containing tangy, minced slaw totters atop a rectangle of cornpone, which in turn rests on another cardboard tub piled with long-smoked meat. Leer más.
Every day from 5 to 7 p.m., you can get half a dozen oysters and a craft beer for $12 at this tiny East Village seafood joint. (And if you’re nice, they’ll even give you a free slice of whiskey cake.) Leer más.
Incredible Happy Hour deals and wide variety of oysters. Order a platter with all the available types and then choose your favorites (mine are Beach Point and Blue Point 💙🐚) for a second round.
Everything here is awesome! Try the oyster sampler; a nice variety of east and west coast oysters!
Got the variety of oysters and the chowder to go just before closing. It was delicious. Can't wait to go again.
Oysters are amazing, as is the nightly bar menu and brunch. The shrimp and grits are SO good!
Oysters and Sancerre are always a safe combo. And they start you with a bowl of goldfish crackers and end with a few chunks of dark chocolate!
The oysters are fabulous. Great selection of fresh shucked oysters. The mussels in tomato basil are delicious as well. They are expensive but it's worth it.
One of the oldest bars in DC. Get the full platter of oysters during happy hour.
The oysters are amazing and there is always a variety to chose from.
All night happy hour on Mondays! The food is delicious - fried oyster slider is a fav - and the pink flamingo cocktail is good too.
