"This Bywater landmark known for its pork ribs, brisket, pulled pork, and locally made chaurice sausage is one of the city’s oldest and best, a true classic. The dining room is open, a joyful thing indeed for the many fans who can’t wait to tuck into the brisket burnt ends and some of the juiciest ribs in town. Homemade pie by the slice? Yes please. Daily fruit daiquiri specials? Indeed. Excellent sides here as well." - Stephanie Carter
"The breakfast menu at the Joint is full of the usual suspects — pancakes, waffles, huevos rancheros — but the restaurant shines in the execution. Sure, it’s pancakes, but these are fluffy, buttermilk beauties with just a touch of crispiness around the edges. The fist-sized, golden brown Belgian waffles, served alone or topped with fried chicken, are a crowd-pleaser too." - Nathan Tavares
"The Chilacates team also runs the Joint, a rebranded restaurant that was formerly known as a burger spot called Grass Fed. You can still find solid burgers and fries here for dinner, but the ideal time to stop by for those in the know is breakfast. A small menu of pancakes, waffles, breakfast burritos, and huevos rancheros may read as run of the mill, but the quality ingredients and expert execution is what keeps the place buzzing before noon every day of the week." - Terrence Doyle
"An all-day spot run by the same folks behind Chilacates. Order up a breakfast feast with platters of pancakes, French toast, chicken and waffles, and huevos rancheros, and wash it all down with a sparkling mimosa." - Erika Adams
"A burger and a beer is one of humanity’s most perfect combinations, right in between day drinking on a day-off, and Pedro and David Ortiz. And that's what you'll want at this tiny corner spot on Centre Street. They've got a selection of other sandwiches, pizzas, and salads on the menu along with wine and cocktails - but the wine list is small, the cocktails are only made with cordials, and the sandwiches aren’t as good as the juicy, nicely cooked burgers that come topped with things like onion rings and homemade BBQ sauce. " - dan secatore