America's Best New BBQ

Skip Ad
Courtesy Eli's BBQ

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

Eli’s BBQ, Cincinnati

13 of 14

Eli’s began as a tented stand at Cincy’s Fountain Square and Findlay Market. Now Elias “Eli” Leisring has graduated from street vendor to brick-and-mortar restaurateur. But even if his new digs are (slightly) nicer and his menu has expanded (slightly), he’s still serving honest barbecue. The hickory-smoked pulled-pork sandwich, with Memphis-style sauce and crunchy, creamy slaw on a toasted honey bun, is on offer as well as an all-beef hot dog that starts in the smoker, gets a dip in the deep fryer, and is finished on the griddle.

elisbarbeque.com

America's Best New BBQ

Eli’s BBQ, Cincinnati

Eli’s began as a tented stand at Cincy’s Fountain Square and Findlay Market. Now Elias “Eli” Leisring has graduated from street vendor to brick-and-mortar restaurateur. But even if his new digs are (slightly) nicer and his menu has expanded (slightly), he’s still serving honest barbecue. The hickory-smoked pulled-pork sandwich, with Memphis-style sauce and crunchy, creamy slaw on a toasted honey bun, is on offer as well as an all-beef hot dog that starts in the smoker, gets a dip in the deep fryer, and is finished on the griddle.

elisbarbeque.com

Courtesy Eli's BBQ
Sponsored Content
More from T+L
Advertisement