Hometown Bar-B-Que

"Dig into smoked meats both American (Texas-style brisket, North Carolina–inspired baby back ribs) and international (smoked jerk chicken, lamb belly banh mi)." Full review

"“Southern Barbecue,” the sociologist John Shelton Reed once wrote, “is the closest thing we have in the U.S. to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.”..." Full review

"The beef ribs are massive—extremely rich, pleasingly salty meat under a black cloak of pepper." Full review

"Three absolute must orders at Hometown. 1) The gargantuan beef rib...2) The moist brisket...And 3) The pork ribs, which are the best we’ve had in this city." Full review

"Brooklyn barbecue by way of Austin, Texas." Full review