Sweet Cheeks Q

"Chef Tiffani Faison’s ode to barbecue, featuring biscuits that have garnered some serious fandom. Seriously, get the biscuits. And follow that with the prime brisket or the juicy pulled pork, available by the tray or in sandwich form." - Celina Colby

"Tiffani Faison’s lively, loud Fenway barbecue restaurant, Sweet Cheeks Q, serves everything from pork ribs to pulled chicken to brisket, and diners can’t go wrong with any of the sides, especially the farm salad or the mac and cheese. Sweet Cheeks Q also offers a couple of fun desserts, like the giant Nutter Butter. Plus, everything about the restaurant’s biscuits is true. Save room — one biscuit is roughly the size of a human face. Sweet Cheeks Q has a full bar, and the beer selection is strong." - Valerie Li Stack, Rachel Leah Blumenthal

"Come for smoky and moist Texas-style BBQ, including pulled pork and chicken, sausages, ribs, and chopped beef brisket. Order a plate with two sides, which range from hot collard greens to cold potato salad, pickles, and onions. The huge, lofty biscuits with honey butter are a must.Where: 1381 Boylston St, Boston, MA 02215" - MATADOR_NETWORK

"There aren’t a lot of barbecue places where the thing you have to order doesn’t involve meat, but that’s the case with the honey butter biscuits at Sweet Cheeks. Having said that, the meat is damn good, too. If you’re looking for a fun, casual spot to take a group that has rolls of paper towels on the tables, head to this place on Boylston that might be the closest thing Boston has to offer to a Carolina roadhouse." - dan secatore

"Your classmates from the South are going to endlessly complain that there’s no good barbecue in Boston. Let them do it - complaining about poor imitations of your native food is a crucial part of forging your identify in college. But while they’re busy ranting about hush puppies, head to Sweet Cheeks on Boylston. It’s a great casual spot for getting your fingers really messy and downing some ribs. Believe it or not, the big honey biscuits are actually the best thing on the menu, so don’t miss out on a bucket of those." - dan secatore