With American’s now reportedly consuming record amounts of meat, it should come as no surprise that the more barbecue restaurants are popping up in and around DC.
Longtime Logan Circle eatery and member of the EatWell DC restaurant group, The Pig recently retired its “Nose to Tail” higher end concept and is now open with a new moderately priced barbecue menu.
“Recognizing a need in the market for affordable, great BBQ, we decided to jump in with both feet,” said David Winer, principal with EatWell DC. “We have brought our upper scale dining sensibilities and food quality to a great casual food concept. Prices are more than accessible and this food program is a fantastic addition to our restaurant group”
Developed by Executive Chef Shabier Bahramy, The Pig’s new menu includes Texas style BBQ brisket; Cherrywood smoked baby back pork ribs with a thick Kansas City-style Habanero peach BBQ sauce; a 12-hour smoked pulled pork shoulder with North Carolina-style vinegar BBQ Sauce and smoked, hickory rubbed chicken. A few favorites from the old menu such as house made sausages, fried pork belly buns, face bacon, truffle mac and cheese, and a double stack pig burger.
The Pig has also introduced a BBQ To-Go program in which all meats are available by the pound plus sides like German style potato salad and celeriac coleslaw. Rounding out the new offerings is a selection of American Whiskeys, craft cocktails and beers, and natural wines.
Across the Potomac River, Smokecraft Modern Barbecue will be opening in Arlington’s Clarendon neighborhood on Friday, July 31. It will be the first brick and mortar location for Pitmaster Andrew Darneille, who won over 70 awards for his barbecue in 2019.
“We are excited to finally be able to share our award-winning barbecue with the local community,” says Darneille. “While these are challenging times to open a restaurant, we will continue to evolve our brand, while never waiving in our commitment to use the highest quality products to produce an amazing barbecue dining experience.”
Joining Darneille in the Smokecraft’s kitchen is Executive Sous Chef William Burke, specializing in everything from preserving and canning to low and slow barbecue. A self-trained chef, Burke spent time in southern and midwestern kitchens developing a unique perspective on barbecuing and the desire to bring aspects of smoke and ash into his cuisine.
Smokecraft’s Southern Pride commercial smokers allow the team to smoke over 2,000 pounds of meat while using an assortment of woods to create various flavors. Guests can choose from numerous appetizers like duroc pork belly burnt ends, smoked avocado deviled eggs, and grilled peach and prosciutto crostini. Entrée options include Smokecraft’s award-winning favorites such as their St. Louis ribs and wagyu brisket, and modern takes including smoked spaghetti squash, and applewood-smoked chesapeake crab cakes. The restaurant will also offer an expansive Saturday and Sunday brunch menu with highlights like the smoked monte cristo and proper chicken and waffles.
A 35-foot bar is the perfect backdrop to showcase Smokecraft’s distinct and interactive beverage program, designed by nationally ranked bartender and the restaurant’s chief mixologist Lauren “LP” Paylor. Having studied under Derek Brown at Drink Company, and worked for DC staples such as The Dabney, Dos Mamis, and Silver Lyan, Paylor brings a wealth of knowledge developing cocktail programs and training bar teams. Her cocktail program at Smokecraft plays with density and tannins, featuring three key components to complement the barbecue flavors: heat, smoke and baking spice.