Cuisine:

• Barbeque, Grill
• Southern

Percy Street Barbecue Description:
Chef Erin O'Shea, formerly of Marigold Kitchen, is serving serious barbecue, from brisket to pork belly and ribs, smoked, Texas-style, at this casual eatery. O'Shea, partnered with Steven Cook and Michael Solomonov (the same talent behind Zahav), delivers the goods, going through an average of 500 pounds of brisket every week. A good way to go is the "double down"---two meats and two sides for $17 per person. The pork belly is especially tasty, as are sides of root beer chili and black-eyed pea salad. There's a liquor license---so you can wash down all that flavor with a Yards Philly Pale Ale, or try a cocktail made with Tito Vodka from the Lone Star State. And don't miss the pecan pie for dessert.


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