Takeout

Fat Pete's Barbeque

3407 Connecticut Avenue NW, Washington

$7 for $10 Value Towards Barbecueat Fat Pete's Barbeque

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Highlights

Brisket, ribs, and pulled pork slow-cooked overnight in a wood-burning smoker at a restaurant acclaimed by the Washington Post

Groupon Customer Reviews

100% Verified Reviews
All Groupon reviews are from people who have redeemed deals with this merchant. Review requests are sent by email to customers who purchased the deal.
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L
LAMONT
22 ratings16 reviews
Rating of 5 out of 5 stars
6 days ago
Simply Fantastic
C
Charles
81 ratings57 reviews
Rating of 5 out of 5 stars
September 10, 2022
Great experience all the way around! The food was really good, great portions! Had ribs, brisket, Mac n cheese, etc…all was delicious. Our waitress was terrific…attentive and fast. You gotta try all the sauces. We will be back!
D
Denise
12 ratings9 reviews
Rating of 4 out of 5 stars
September 9, 2022
Good was good. Waiter had defensive attitude.
Z
z
1 ratings1 reviews
Rating of 1 out of 5 stars
September 2, 2022
Food was good for the most part, the spare ribs were a little underwhelming like they were leftovers rewarmed, the coleslaw tasted like it went bad. Liked the rest of the food but the service was so weird. We told them we had 2 groupon vouchers and they said they can only honor one of them (despite the groupon rules saying I can use upto 3). He took off $18.20 instead of $20. Rocklands is better.
C
Carole
27 ratings18 reviews
Rating of 5 out of 5 stars
September 1, 2022
Will eat there again. Food was good and the bartender was great.
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Customer Photos

  • Photo submitted by Juanito
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About This Deal

Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for Dine-In Only Limit 3 per person. Valid only for option purchased. Not valid with other offers or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Fat Pete's Barbeque

The pitmasters at Fat Pete's take their work seriously and treat it lovingly, hand-selecting meats and veggies for dishes that aren't quite like regional barbecue anywhere else in the country. Their smoking process is so involved, in fact, that the Washington Post once documented it for their readers. The paper considers Pete's one of two joints in the "first degree" of DC barbecue, writing, "It's no contest. [Pete's is] smoking at a higher level than their peers." Standout dishes include a sliced brisket that's smoked for 18 hours and a burnt-ends grilled cheese with Vidalia onions and bacon jam sandwiched between thick slices of Texas toast.