About this Business
From Our Editors
Rather than embrace regionally specific barbecue techniques that have existed for decades upon decades, Astor House's owners chose to take an entirely different approach. "We’re not claiming any particular style," co-owner DJ Fernandes told The Arizona Republic. "We’re treating everything like we want to.”
This has led to the creation of slow-roasted beef brisket with a tomatillo-Worcestershire-based sauce, baby back ribs with a sweet and spicy tomato-based sauce, and pulled chicken with a tangy white-cider-citrus-based sauce. To accompany these hearty meats, Astor House's chefs prepare sides with distinctively Latin flavors, such as jalapeño cornbread and chimichurri-tinged potato salad.
As is the case with most barbecue joints, Astor House's cozy dining room manages to maintain a casual, inviting vibe. But it also surrounds patrons with some slightly upscale touches. Framed pieces of abstract artwork fill one of the gallery-white walls, lending a vibrant splash of color to the space's earth and clay tones. White wicker-backed chairs flank the tables, each of which is adorned with a single flower sitting in a small vase. Outside, long picnic tables complete the "backyard cookout" vibe with communal dining, which requires less elaborate Rube Goldberg contraptions to sneak a bite off a stranger's plate.