America's Best New BBQ
Lara Hata

Creative new chefs are heating up America’s barbecue scene. Dry rub or marinade? North Carolina vinegar or Kansas City sweet sauce?

B Side BBQ, Oakland, CA

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In West Oakland, French-trained Bobby Flay alum Tanya Holland combines modern tweaks with the best of traditional ’cue: brown sugar–rubbed brisket cooked low and slow; great northern beans with burnt ends, bacon, and ham hock; and a juicy, smoked barbecue chicken that may be the best thing on the menu. Thick slices of Acme pain de mie stand in for Texas toast, while crinkle-cut dill rounds get an upgrade from pickled cauliflower, carrots, radish, jalapeño, and onion.

bsidebbq.com

America's Best New BBQ

B Side BBQ, Oakland, CA

In West Oakland, French-trained Bobby Flay alum Tanya Holland combines modern tweaks with the best of traditional ’cue: brown sugar–rubbed brisket cooked low and slow; great northern beans with burnt ends, bacon, and ham hock; and a juicy, smoked barbecue chicken that may be the best thing on the menu. Thick slices of Acme pain de mie stand in for Texas toast, while crinkle-cut dill rounds get an upgrade from pickled cauliflower, carrots, radish, jalapeño, and onion.

bsidebbq.com

Lara Hata
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