The Joint

Obviously, barbecue in the South is a serious business, but this particular culinary style was always in the wings in a city where Cajun and Creole traditions get top-billing. A low-and-slow, St. Louis style cooking method helps The Joint stand out from its local competitors; the brisket and pulled pork emanate from the smoker with a sweet and tender finish. The smokiness even permeates their chicken if beef and pork aren't up your alley. Head down to the Bywater to find this buzzing shack, and save room for their delicious sides, with the slaw and mac n' cheese being particular favorites.