The Don’s BBQ
This is an origin story we can get behind: After 25 years languishing in a corporate career that left him dead inside, chef Sebastian "The Don" DiFelice did a 180 and opened his first restaurant. He made a career out of his true passion: brisket. And when you sit down to sink your teeth into the beef at The Don’s it’s clear that you don’t earn the nickname “the godfather of brisket” for nothing. This spot’s Texas-style barbecue also includes pork ribs, pulled pork, pulled chicken, and smoked andouille sausage, all of which you can order a la carte or with cornbread and a choice of two sides. Absolutely save room for the bread pudding, or at least take away a few pralines to go.