The basics: The PBC’s most talked-about barbecue joint isn’t leaning on other regional styles, but rather forging a new style for South Florida. Pitmaster Richard Mace is doing it big with a seafood-heavy smoked fish menu, highlighted by the spicy Wahoo Dip and the Lemon Pepper Cobia. Tropical also gives props to the region’s island influences, with Jerk Turkey Breast and Mojo Pulled Pork, and even throws in a Cajun Gator Sausage for the folks out in the Everglades. The prime brisket will still please barbecue purists, but Tropical really shines when it comes to carving out a space of its own.
What the pitmaster says: “I think Florida’s barbecue identity, as opposed to other styles, is [that] we smoke a lot of fish,” Mace says. “No one else can lay claim to that. We also wanted to do some things that are reminiscent of South Florida, vibing off Caribbean flavors, Cuban, Latin, barbecue, and otherwise.”