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National Capital Barbecue Battle champs (and makers of the divinely swine-scented “Que” eau de barbecue cologne) Heath Hall and Brett Thompson are set to open their much-delayed Pork Barrel BBQ restaurant in Alexandria’s Del Ray neighborhood in mid-September. The Post‘s Jim Shahin has the scoop, describing the storefront as “so sleek and broad-windowed, it could almost be mistaken for an Apple store. On the inside, things are just as chic and gleaming — unusual for a barbecue joint.” It’s been two years since the owners first broke ground on the project, bumping into neighborhood opposition to the anticipated high levels of smoke, as well as the usual complications that come with converting a former gas station site into a place where people feel it’s safe to eat, along the way.
The menu is still being worked out. But expect “Texas-style beef sausage…Memphis-style (albeit cut St. Louis-style) dry ribs; North Carolina-style pulled pork; and, from time to time, Kansas City-style brisket and ‘burnt ends,’ the juicy, crusty nuggets cut from a beef brisket’s perimeter. Chicken, the back-bench meat of barbecue everywhere, also will be offered,” according to WaPo.
Photo by Chris Shott