Taking a vegetarian to a barbecue joint is usually like sending a lamb to, well, you know. Credit chef turned pit master Rob Sonderman for making all feel welcome and well fed at his shoebox-size spot. While there are always worthy veggie sides and specials, his smoked meats—moist brisket, pork ribs, and rib tips—are some of the best around, as are house-made sauces (try sticky garlic or spicy barbecue). Look out for rotating sandwiches, whether you’re more of a smoked-lamb-and-avocado fan or a tofu-“bacon”-BLT person. Also good: Mac and cheese; wings; club sandwich; banana pudding.
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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 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.