Newsletters

I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
June 2004: Capital Q
Those from the beef belt--that is, Texas--go to Capital Q for the long-cooked beef brisket. By Thomas Head
Comments () | Published June 1, 2004

Barbecue lovers in DC have two good choices. Those for whom barbecue means pork--which is most of the South--head to Rocklands for the best pork ribs in town. Those from the beef belt--that is, Texas--go to Capital Q for the long-cooked beef brisket. Owner Nick Fontana's tiny Chinatown establishment doesn't have many seats, and it's closed up tight by 7 on weeknights and 8 on Friday and Saturday, but it's worth planning ahead to eat that great brisket on a sandwich, on a platter, or in bulk to take home.

In Texas, a link or two of spicy sausage is a traditional accompaniment, but Capital Q also has good potato salad, black-eyed pea salad ("Texas Caviar"), collard greens, and black beans. For dessert, there's pecan pie and banana pudding.

Categories:

Food & Drink
Tags:
Subscribe to Washingtonian
Posted at 12:00 AM/ET, 06/01/2004 RSS | Print | Permalink | Washingtonian.com Articles