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Fine dining chef-turned-barbecue master Andrew Evans is bringing his smoked meats from The BBQ Joint, which has locations in Easton and Pasadena, Md., to D.C. He plans to officially open a barbecue butcher counter in Union Market next Thursday, Dec. 11.
The barbecue will actually be smoked in Pasadena and then rest in insulated containers during the journey to D.C. Evans uses the same process for barbecue competitions, so the meat will still be fresh, not reheated. The menu will be simple: brisket, ribs, pork butt, and sausages—available by weight. The four sides will include collard greens, cole slaw, baked beans, and corn bread. Look out for the occasional special. While Evans won’t sell sandwiches, he will have Martin’s potato rolls for people to fashion them.
Evans has signed a two-year contract for his stall across from Harvey’s Market, but his goal is to someday open a restaurant in D.C.
“I’m so envious of the whole food scene in D.C. and how it’s blown up,” Evans says. “D.C. has just gotten really, really fun in the last five or six years in particular, and it’s really cool to put my toe in there and be a part of it.”
Photo courtesy Andrew Evans