by Tim Regan November 3, 2016 at 2:20 pm 0

The downtown lunch crowd has a new destination for burnt ends, pulled pork and ribs.

Fat Pete’s BBQ opened a new eatery at 801 18th St. earlier this week, according to the company’s Twitter account. The Golden Triangle BID also tweeted about the opening:

A walk through the restaurant’s menu reveals burnt ends, pulled pork, racks of ribs, smoked turkey and sides like baked beans, collard greens and cornbread. Other menu items include smoked salmon, coleslaw, watermelon slices and Mississippi mud pie.

Fat Pete’s also slathers its meat in six kinds of regionally inspired barbecue sauces in varieties like sweet, spicy, vinegar and mustard.

The company’s original location opened in Cleveland Park roughly two years ago, and there might be more Fat Pete’s on the way, the restaurant says.

“We’ll hopefully have 10-15 restaurants in the next couple of years,” company chef Howard “Hondo” Greenberg told Washington City Paper in August.

by May 6, 2013 at 9:00 am 2,072 1 Comment

"Backyard Barbecue"

Hill Country Backyard Barbecue on the lawn in front of the National Building Museum. The downtown location is at 410 7th Street NW.(Laetitia Brock)

From Laetitia Brock. Email her at laetitia[AT] You can follow her at @FrenchTwistDC and on her own blog, French Twist DC.

The beach is so last year… this summer, we’re going country. The New York Avenue Beach Bar will not be back this summer, but DC is getting an outdoor backyard barbecue instead. Hill Country Barbecue Market, the Penn Quarter Texas barbecue restaurant, kicked off Hill Country Backyard Barbecue on the lawn in front of the National Building Museum Friday evening.

The weather was pretty perfect for outdoor dining Friday night and a few clever diners had BYO(P)B… brought their own picnic blanket, which came in very handy since the available picnic tables and bales of hay were all taken up pretty quickly. No need to BYOB anything else though, Hill Country Backyard Barbecue serves beer and signature cocktails such as Sangria, Texas Tornado and a Hill Country Cooler.

The menu is kept pretty simple and will change daily. On Friday, options included a pit-smoked brisket and pork spare ribs. All entrees are $10 and come with a choice of sides. The food is not made on site, but prepared at the restaurant and transported to the backyard barbecue.

Hill Country’s Backyard Barbecue will be open Wednesday through Friday from 4 to 11 pm, Saturday from noon to 11 pm, and Sunday from noon to 9 pm. On Friday and Saturday nights, there will be live music. Hill Country Backyard Barbecue is located behind the Verizon Center on 5th street between F and G streets.

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by February 2, 2011 at 5:30 am 3,869 3 Comments


American Ice Co. Laura Herman U Street NW Luis Gomez Photos


From Laura Herman

DC “Meat Week” is underway and, in a nod to their ongoing, carnivorous efforts this week, Laura reviews American Ice Co., which made TBD’s list of local meaty greatness.

American Ice Co. opened near U Street in December 2010, amidst holiday chaos. I’d been wanting to check out this new local spot that promised a straightforward selection of barbecued meats, homemade pickles, and interesting beers, but I didn’t actually make it there until just last week.

American Ice Co. Laura Herman U Street NW

American Ice Co. (Luis Gomez Photos)

I went with a friend and we sampled two of their three main dishes, a couple of sides and a few beers. My friend had the pork and I had the brisket, which we felt beat out the pork in terms of flavor. My favorite part of the meal was the homemade pickle medley, containing traditional half and whole sours, plus pickled onions and jalapeños, all of which came in a cute paper cup. I can definitely see myself ordering that again — and not being willing to share.


by January 28, 2009 at 8:55 pm 2,285 2 Comments


The Bacon Explosion has two pounds of bacon and two pounds of sausage. (Photo: The New York Times.)

Has anyone in Borderstan (or beyond) made a Bacon Explosion? It’s two pounds of ground sausage and two pounds of ground bacon woven together into a log and grilled! Or as noted in The New York Times story: “The Bacon Explosion is a massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage.” Check out the story in the New York Times–with photos. Advice to pigs: run for your lives!


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