Eat Great Cheap 2018The Texas kitsch can make this Penn Quarter dining hall feel gimmicky, but the barbecue is the real deal. Chef Dan Far-ber smokes his brisket for about 15 hours on pure Texan post oak—with no set-and-forget gas or electri-cal assist, as at many urban barbecue joints. The result tastes straight out of the Lone Star State. The sides are all easy to like, but we’d give an edge to the refreshing cucumber salad and (when it’s in season) creamy corn pudding. Also good: Jalapeño-cheese sausage; pulled pork; baked beans with burnt ends.
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.
