For its young Korean-American regulars, Yechon dishes out tastes of home when they most need it. The bulgogi and seafood pancakes are served 24 hours a day, every day. Another homey touch: cool washcloths served with the complimentary panchan, or small plates.
Drawing on Southern traditions, Red Hot and Blue’s delectable menu satisfies barbecue cravings with smoke-ringed eats and authentic Southern recipes. Pit masters stoke low-and-slow fires kindled by hickory logs to smother top-quality meats in a smoky infusion, granting tenderness and depth of flavor normally only found in funk albums. Like a puppy’s nose, the restaurant’s St. Louis–style ribs come in wet, dry, and sweet iterations, each wooing taste buds with toothsome hunks of meat laced with secret-spice blends and accompanied by barbecue beans and creamy coleslaw ($14.99 for a half slab; $21.99 for a full slab). Fresh-made burgers and sandwiches range from beefy patties heaped with pulled pork and onion-ring straws ($9.49) to golden-fried Delta catfish fillets with tartar-sauce sidecars ($11.99). Cooks slather pulled shoulder with a poultice of Mojo mild sauce before piling its pork onto a soft bun aside Grandma’s potato salad ($7.99). Protein-pairing platters sync sea and land with fried shrimp and ribs ($14.99) or ribs and catfish ($14.99), all of which wind up in the drink thanks to chilly tidal waves of freshly brewed sweet tea.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
Low and slow. That’s how the pit masters at Hill Country smoke their brisket, sausage, ribs, and other meats to get the most flavor out of the aromatic flames of texas post oak. First seasoned with a classic, Texas-style dry rub, the savory victuals can be enjoyed in-house on butcher paper or bought market style by the pound to be eaten at home. Southern-style sides accompany the finger-licking proteins, including cheddar mac and cheese, campfire baked beans, and braised collard greens with bacon. Though the market-style carry-out is a convenient feature, guests looking for the full Texas experience should enjoy their flame-kissed meats in the dining room or the more festive surrounds of the basement Boot Bar. On most nights, live music fills the cafeteria-style eatery, transforming the open floor into a concert venue as guests chow on ribs or stomp their boots to the music. On Wednesday nights, crooners convene for Rock ‘n Twang Live Band Karaoke—named Best Karaoke in 2011 in the Washington Post’s Going Out Guide—to sing their favorite songs about the Alamo.
Only beer can break your heart. If you think that sounds suspiciously similar to a Neil Young song, you’d be right. It’s the title of a recent event at Smoke and Barrel—a tribute to Neil Young and poutine, complete with Allagash and Boulevard beer pairings. Fun food and beer pairings such as this are par for the course at Smoke and Barrel, or at least during the annual DC Beer Week.
On any given day, though, guests to this beer, barbecue, and bourbon emporium will have plenty to sing about. There's a huge array of craft brews to choose from––local brewery Flying Dog leads an impressive draft list, and other local brews make appearances by the bottle or can. Meanwhile, pulled pork, brisket, and barbecue nachos keep stomachs full and moist wipes gainfully employed, as do tasty sides and starts like fried pickles and sweet potato fries. And even tofu gets the Smoke and Barrel treatment, taking a trip through the smoker before being cut up and stuffed into egg rolls with coleslaw and barbecue sauce.
The cooks at Virginia BBQ opt to use only high-quality meats, slinging bone-in boston pork seasoned with the eatery’s signature dry drub, a tradition that helped the establishment elicit plaudits from Richmond magazine as one of the region's best barbecue destinations. A rotisserie hickory-wood smoker permeates meat with flavor over the course of 12 hours, the same time it takes to cook meat by sending it to the sun and back. Barbecue gourmands then hand-pull the meat and fill plates or stack catering trays with the lean, flavorful bites. After the cuisine emerges from the wood smoker, it takes on an appetizing quality that the Free Lance-Star called "meltingly tender, astonishingly lean." Down-home side dishes such as baked beans, mac 'n' cheese, or red-potato salad round out entrees of pork ribs, brisket, and chicken. Virginia BBQ outstrips its name by having expanded to Maryland, Ohio, Pennsylvania, Texas, and Mars, the planet whose color most indicated its proclivity for barbecue.