Boston

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New England may not have the breezy Mediterranean climate that vaulted winemaking regions like Napa and Sonoma to worldwide stardom, but that doesn’t mean we don’t have some pretty spectacular vineyards to call our own.

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Nation

Photos courtesy of Umamicart; Design by Chineme Elobuike for Thrillist

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New York

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Dallas

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Seattle

Drink

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Los Angeles

Photo by Wonho Frank Lee, courtesy of Tatel

With flagship locations in Madrid and Ibiza, the newly opened Tatel restaurant in Beverly Hills is the brand’s first U.S. location, bringing their beloved Spanish fare and a lively atmosphere to a prime section of Canon Boulevard, in the space that was formerly occupied by Nic’s Beverly Hills.

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United States

Black Hog Bbq

Here are the 15 best places in the area to put away some solid ‘cue.

Washington DC

Courtesy of Sloppy Mama's BBQ

DC may have a long way to go before it enters into any <a href="https://www.thrillist.com/eat/nation/best-bbq-in-america" target="_blank">national barbecue conversations</a>, but that doesn’t mean there's not smoked meat in this town that should be pillaged with the enthusiasm of cage fighters after a weigh-in. With influences from various regional versions, the local barbecue scene offers a range of barbecue options that can hold their own. Here are some of the best options inside the city and in the surrounding suburbs.

Black Hog offers up smoked brisket, pulled pork, chopped pork, sausage, and more at its five locations around the DC area. The shop’s menu runs the gamut of barbecue styles. From Arkansas- or Texas-style brisket to Carolina-style chops, Black Hog BBQ has it all. Go all out with adding on the BBQ pork fries—which come topped with smoked pork shoulder, bacon, and cheese.

Photo courtesy of Black Hog BBQ & Bar

This no-frills neighborhood barbecue restaurant serves up smoked brisket, chicken, ribs, and more with a variety of sauces and dry rubs by pitmaster Bill Coleman. Pork rinds that are freshly fried and tossed in dry rub and other smaller bites make for great snacks at any time, and guests can enjoy it all to-go, on the restaurant's patio, or indoors.&nbsp;

Photo courtesy of Cinder

Cinder BBQ

Since opening in 2013, this spot has been serving a little bit of everything—wings, brisket, pulled pork, ribs, turkey, and a housemade half-smoke. Moving away from the traditional hierarchy of a single pitmaster, DCity has a team that runs the smoker 24/7. Smoked meats, standout sandwiches, and plentiful platters have cemented DCity’s spot as a local barbecue heavyweight.&nbsp;

Photo courtesy of DCity Smokehouse

DCity Smokehouse

Fat Pete’s serves a variety of meats and a selection of regional sauces from the hard-to-find Alabama white to&nbsp;Texas mop sauce and a spicy Kansas City sauce. The burnt ends grilled cheese sandwich topped with smoked Vidalia onion, bacon jam, American and Swiss cheese, all between two pieces of Texas toast grilled golden brown makes a decadent and delicious order, but you really can’t go wrong with anything on the menu.

Photo courtesy of Fat Pete's BBQ

Fat Pete's Barbecue

Pitmaster Rob Sonderman was acclaimed for his work at DCity Smokehouse, and has since become one of the biggest names in DC barbecue. At Federalist Pig, spices such as black pepper and chile pepper make their way into the juicy smoked meats—wings, spare ribs, and pork shoulder are the stalwarts on the menu.&nbsp;

Photo courtesy of Federalist Pig

Federalist Pig

After having a successful stint at a farmers market stand for over a year, 2Fifty BBQ’s storefront in Riverdale Park offers Texas-style brisket, St. Louis-style pork ribs, pulled pork, and mustard-laced potato salad from pitmaster Fernando González and his wife Debby González. The couple’s Salvadoran heritage is reflected in specials such as BBQ pupusas or sides like caramelized pineapple. A location inside Union Market is expected to open in June.&nbsp;

Photo courtesy of 2Fifty Texas BBQ

2fifty

Everything is bigger at this popular beer garden and barbecue shack. Expect huge piles of meat on pulled pork and tender brisket sandwiches, as well as hefeweizens served up in oversized mugs. The patio is the ideal spot for day drinking, and a little barbecue goes along with that perfectly. How to book: Order takeout or delivery via <a href="https://www.gardendistrictdc.com/order-to-go" target="_blank">website</a>, or <a href="https://www.gardendistrictdc.com/reserve" target="_blank">reserve a spot on the patio</a>.&nbsp;

Photo courtesy of Garden District

Garden District

Even folks in DC proper make the drive out to Virginia for Hammerdown’s tender, fatty brisket that is smoked by founder Ken Soohoo and his brother Bing. The spot sells out early, so call ahead or pre-order.

Photo courtesy of Hammerdown BBQ

Hammerdown BBQ

Hill Country may be a New York import, but this spot is all about Texas. With a pit crew led by lauded restaurateur Dan Barber, meats benefit from Hill Country’s low, slow method of cooking. Gargantuan bone-in short ribs, beef shoulder clod (for those who dig lean meat), brisket, pork loin, pork spare ribs, and plenty of sides round out the menu, and the banana pudding is a sweet end to the meal.&nbsp;

Photo courtesy of Hill Country Barbecue Market

Hill Country Barbecue

Hill Country Barbecue Market

The group behind Arlington’s popular <a href="https://www.thelibertytavern.com/" target="_blank">Liberty Tavern</a> opened up this barbecue joint with solid selections like pulled pork, brisket, and ribs. Alabama white sauce chicken wings and pickle-brined fried chicken are also excellent choices. Save room for dessert, the Texas sheet cake with whiskey sugar is decadent and delicious.&nbsp;

Photo courtesy of Liberty Barbecue

Liberty Barbecue

Celebrity pitmaster from Destination America's show BBQ Pitmasters, Myron Mixon’s Alexandria outpost is popular for its slow cooked Texas style brisket, seasoned pork belly, and chicken wings. The extensive menu has a wide selection of appetizers, meat platters, sandwiches, and even a keto-friendly brisket bowl.

Photo courtesy of Myron Mixon’s Pitmaster BBQ - Alexandria

Myron Mixon's Pitmaster BBQ

This barbecue truck turned restaurant from former high school teacher and football coach Joe Neuman has built up a following for its ribs, brisket, pulled pork, and all the sides. In addition to the Arlington restaurant, Sloppy Mama’s has an outlet in Ballston’s Quarter Market.&nbsp;

Photo courtesy of Sloppy Mama's BBQ

Sloppy Mama's Barbeque

Despite the name, this spot represents a variety of barbecue regions around the country with a pit crew led by Wanner Zuniga and Edwin Abrego. Texas smoked brisket, St.Louis-style spare ribs and Carolina vinegar pulled pork are all excellent choices. Round it off with esquites (Mexican style corn and cheese) or a cool cucumber salad.

Photo courtesy of Texas Jack's Barbecue

Texas Jack's Barbecue

Owner and pitmaster Andrew Darneille’s Arlington restaurant offers all the usual smokehouse favorites but also a slew of “modern barbecue” items such as smoked crab cakes, smoked salmon, and smoked spaghetti squash. Traditional favorites include St. Louis-style ribs and pulled pork. Pair the dishes with specialty cocktails, beer, or coffee in the expansive indoor and patio dining areas.&nbsp;

Photo courtesy of Smokecraft Modern Barbecue

Smokecraft Modern BBQ

A DC mainstay since 1990, Rocklands offers barbecued ribs (pork and beef), brisket, chicken, sausages, and a slew of sandwiches and sides. A grilled lamb sandwich is one of the more uncommon offerings.

Courtesy of Rocklands Barbeque and Grilling Company

Rocklands Barbeque and Grilling Company

Washington Dc

The 15 Best Barbecue Joints in the DC Area

Best BBQ in DC: Good Barbecue Joints Around the Washington DC Area

DC may have a long way to go before it enters into any national barbecue conversations, but that doesn’t mean there's not smoked meat in this town that should be pillaged with the enthusiasm of cage fighters after a weigh-in.

Black Hog Bbq

The 15 Best Barbecue Joints in the DC Area

You can practically smell the smoker.

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