From June 2005 Cheap Eats
DC's Chinatown might seem like an odd location for a barbecue joint, but the sign over the door in Chinese doesn't mean that Nick Fontana doesn't produce the best Texas-style barbecue in town. He even takes advantage of his location by offering a Chinese Cowboy Platter–rice topped with the diner's choice of meat.
Capital Q's offerings include pork, chicken, and sausage, but the star of the show is the brisket, rubbed with a blend of dry spices and smoked for 12 hours over an oak and hickory fire. Tender, smoky, and delicious, it's available on sandwiches, on a plate with two sides, or as takeout. Don't neglect the sides–good potato salad, Texas Caviar made from black-eyed peas, and spicy jalapeño cornbread.
