From Our Editors
Since Mustard's Restaurant opened in 1971, the eatery has won acclaim in barbecue contests and sauce-athons across the country. Chicken, beef, and pork cook slowly over smoldering apple and cherry woods that infuse the meats with delicate smoky flavor. House condiments bearing titles such as Mean Mustard or The Sauce enhance baby back ribs and char-broiled burgers. Diners can even divvy up slices of New York–style thin crust pizzas, topped with barbecue sauce and chicken or covered with customizable fixings and trained to lie flat instead of folding in half. Mustard's also caters events with platters of bite-size snacks or buffet-style barbecue fare.