"How’s this for an origin story: the VBQ owner probably walked up to the neighborhood barbeque, assumed his best Snoop Dogg voice and asked, “The Southeast ain’t got no love for the vegans?”And that’s when he started his entirely plant-based barbeque, Grass VBQ Joint, which operates as a takeout-only vendor in the West End’s Oak Streets Eats ghost kitchens. Okay, we’re lying about the origin story, but we’re sincere about the food. His smoked jackfruit does a pretty good job assuming the look and texture of pulled pork, and it’s a tasty, enjoyable compromise, even for meat eaters. There’s also an oyster mushroom po'boy, pit-smoked faux beef brisket, and collard greens, which all taste like a mic-drop moment that screams, “well let it be known then.”" - Nina Reeder
