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"Led by pitmaster Chris Prieto, this barbecue spot focuses on whole hog and beef brisket plus spare, beef and baby back ribs sold by the pound and served on paper-lined trays. Service is designed to be theatrical and educational—Prieto will tend the pits in the middle of the dining area—while the smoked meats reflect a hybrid of Texas, North Carolina and Kansas City flavor traditions." - Katie Toussaint