2Fifty

Fernando González—a Texas­ barbecue fanatic by way of El Salvador—and business whiz Debby Portillo González are behind this barbecue spot that fast became an area obsession. (Just look for the plumes from the backyard wood smokers.) González serves two kinds of brisket: USDA prime and a fattier, more luscious Wagyu from Idaho’s Snake River Farms. Both are terrific in sandwich form, with pickles and zesty barbecue sauce. The porcine side of the menu—fabulous spare ribs and pulled pork—deserves as much praise. Good news for DC fans: The couple, who also run a Union Market stall, just debuted a bigger restaurant in Mount Vernon Triangle.