Barbecue demands cool quaffs
Banish all thoughts about barbecue being a summer-specific endeavor. This winter has proved rich in smoked pig parts, thanks to a spate of new openings across the country. An added bonus: Each spot has a worthy cocktail program, too.
Hi Lo: This new restaurant in San Francisco features an Oyler, a high-end, room-size smoker where chef Ryan Ostler melds Texas barbecue traditions with California flavors. Pair your meat with an herb-centric cocktail from master mixer Scott Beattie.
Bub City: Chicago's latest barbecue joint covers all the bases, from pulled pork shoulder to racks of St. Louis-style ribs. Bartender Paul McGee has culled an impressive list of American whiskeys to drink neat, or sip on an inspired highball like the Horse's Neck (ginger beer, whiskey, lemon juice and Angostura bitters).
Bludso's Bar & Que: Kevin Bludso, of the perennially popular Bludso's BBQ in Los Angeles, has teamed up with new partners to open this full-service restaurant. Now you can have the veteran pitmaster's creations (Texas-style brisket and pork spare ribs) alongside a shot of Fernet pulled from the tap.
Please check your inbox to verify your email address.