Southern Hospitality

Where to get your wood-smoked barbecue, Texas style

9486829204_7dbb188aab_kPhoto: Christian Schnettelker

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op Chef finalist Tiffani Faison’s barbecue joint uses only white oak in a 4,700-pound smoker from Mesquite, Texas, that she calls Tootsie in honor of Tootsie Tomanetz, pit master at Snow’s BBQ in Lexington, Texas and the oldest female pit master in America. If that isn’t authentic enough for you, try the food—all the barbecue essentials, from pulled chicken and pork to cole slaw, mac n’ cheese, collard greens, black-eyed peas, and biscuits. The menu might not be much longer than that, but it’s all good. The cocktails are southern-inspired, too, with the bourbon-based Damn Yankee and the Houston AFB, made with Burnett’s gin and a house-made violet liqueur. Shelbourne

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Sweet Cheeks’ Tiffani Faison went from tending bar at Lucky’s Lounge and bussing tables at Todd English’s Bonfire to running her own restaurant. In between, she went to culinary school and worked at the Straight Wharf on Nantucket and Rocca Kitchen & Bar in the South End. She appeared on two seasons of Top Chef.

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