From Our Editors
While some barbecue chefs take sides on the age-old debate about the best cuts and sauces, the grill masters at Jefferson Street BBQ are happy to just serve all of them. They smoke cuts of pulled pork, beef brisket, and slabs of baby back ribs, pairing them with housemade sides such as potato salad, green beans with bacon, and jalapeño corn bread. Their barbecue defines almost every dish, gracing sandwiches, nachos, baked potatoes, even salads. The pulled pork nacho platter, for example, features smoked bacon, nacho cheese, jalapeños, avocados, and your choice of barbecue sauce.
On Sunday mornings, chefs put away the menus and instead stock their buffet table with brunch favorites such as gravy-drizzled biscuits, fried Yukon potatoes, smoked bacon, and waffles. At the omelet station, they cook eggs to order so guests can customize dishes without sending scans of their taste buds to the kitchen before meals.