Our city was once a sad place for lovers of all things smoky and meaty. No more. In the last few years, the scene has evolved to include seasoned pit masters, former fine-dining chefs, and obsessives intent on recreating the flavors of North Carolina or Texas or Kansas City. Either way, the smell of smoke is wafting in the air more and more. Here’s where you should follow it.
This article appeared in the May 2018 issue of Washingtonian.
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Learning to love our culinary identity crisis.
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Carolina-style pork, Kansas City-sauced ribs, and a whole lot more.
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More is more.
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Pass the napkins.
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A sticky glossary.
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Michael Fay is hooked on the trophy life.
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Look for the smoke ring...
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Hold the meat.
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Road trip!
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind DC’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
