America's Best New BBQ

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

Standard BBQ, D.C.

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One part Bavarian beer garden and one part barbecue joint with brats and sauerkraut, pulled-pork sandwiches, and coleslaw add up to a serious crowd-pleaser. Chef Tad Curtz doesn’t pledge allegiance to any one style of barbecue; pork comes with a North Carolina–style vinegar sauce, while brisket gets a dollop of smoky, sweet tomato-based sauce. But it all gets smoked in his southern-pride oven using a combination of mesquite and applewood chips. For adventurous eaters, the thing to order is the smoked pig’s head (call in advance).

standarddc.com

America's Best New BBQ

Standard BBQ, D.C.

One part Bavarian beer garden and one part barbecue joint with brats and sauerkraut, pulled-pork sandwiches, and coleslaw add up to a serious crowd-pleaser. Chef Tad Curtz doesn’t pledge allegiance to any one style of barbecue; pork comes with a North Carolina–style vinegar sauce, while brisket gets a dollop of smoky, sweet tomato-based sauce. But it all gets smoked in his southern-pride oven using a combination of mesquite and applewood chips. For adventurous eaters, the thing to order is the smoked pig’s head (call in advance).

standarddc.com

Courtesy of Standard DC
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