"Seattle doesn’t have its own “style” of barbecue, and this famed takeout spot from Erasto “Red” Jackson mixes up all kinds of regional influences. The ribs here are cooked with a Carolina-style vinegar sauce and can be topped with a tomato-based barbecue sauce, a la Kansas City, or jerk sauce. The sides are mostly soul food standards but notably include the kind of sweet, melt-in-your-mouth plantains that are annoyingly hard to find in Seattle and a mac and cheese that is unexpectedly smoky and peppery. Thank Red’s wife, Lelieth Jackson, for putting all the Jamaican notes on the menu. We’re not sure who to thank for the lumpia, but who says no to lumpia?" - Eater Staff
Harry Cheadle
