You’re not at SXSW and have no plans for snakeskin boots, but you can still get your fill of the Lone Star State with dinner at Hill Country Barbecue Market, Penn Quarter’s new Texas (by way of New York) barbecue joint.
Chef Elizabeth Karmel takes her inspiration from the cooking traditions and meat markets of Central Texas. The lively restaurant serves dry-rub brisket (meant to be eaten without sauce), ribs, chicken, and sausages smoked “low and slow” over oak.
Order by the pound at the upstairs counter, and don’t forget to pile on collard greens, deviled eggs, and corn pudding. Bourbon pecan pie or sweet potato bread pudding should seal the deal for dessert.
Downstairs at Boot Bar, saddle up for Texas brews and free live shows. They’ve already lassoed country folk like Doug & Telisha Williams, Adam Ezra Group, Crown Vic, and Dan Hovey.
Now that’s pretty smokin’.
Hill Country Barbecue Market, 410 7th Street NW, between D and E Streets (202-556-2050 or hillcountrywdc.com).
Photo: Sylva Lin
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