The aroma of wood smoke hits you before you enter these casual eat-in/takeout restaurants. Pickings are limited to barbecued meats and chicken with an array of house-made sides, though there are peanuts to shell while you wait. Chopped pork barbecue and baby back ribs are choice main courses, while corn pudding, potato salad, crunchy slaw, and mac ’n’ cheese take the honors for sides.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
