Cheap Eats 2016: The BBQ Joint

Photo by Scott Suchman.
Good for Groups Best for Carryout

Ten years ago, Andrew Evans was creating inventive American tasting menus at the Inn at Easton, an endeavor that landed him a front-page profile in the New York Times food section. On the side, he traveled the country entering barbecue competitions. Now his passion project has become his main focus. At his BBQ Joint—whose four locations include a stall in Union Market and a collaboration with Eric Hilton on 14th Street—Evans doesn’t stick to one regional style so much as showcase his own vision of barbecue. Texans might find the brisket a little light on the smoke, but we love it for its supreme butteriness. And the excellent ribs are meaty, tender, and glazed with spicy-sweet crimson sauce; at the 14th Street location, look for the red light, which signals they’re at their peak, just after they’ve been pulled from the smoker and had time to rest.

Also good: Pulled-pork sandwich; sausage; Rachel’s Hot Cousin sandwich, with pastrami and coleslaw; Cuban sandwich; coleslaw; baked beans.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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Ann Limpert
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 Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.