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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 Published Tuesday, June 01, 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.

Posted at Tuesday, June 01, 2004 | By Thomas Head

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