Restaurants often self-hype—here you’ll find “planet’s best beans”—but the many winning barbecue-battle banners hanging at this place are proof of champion flavors (and the brisket-laced beans are indeed out of this world). Owners Ahmad and Aladdin Ashkar specialize in dry-rubbed, wood-smoked meats from their native Kansas City; don’t miss the burnt ends, hunks of brisket caramelized in spicy-sweet sauce. Still, you won’t go wrong with more elaborate creations—a smoked, brisket-stuffed potato smothered in cheese—or the tasty sides. Also good: Pulled chicken; brisket sandwich with american cheese and onion rings; slaw; wings.
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.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
