photo by Kate McFadden
Summer doesn’t start until June 21 but as the temperatures near 90, summer time activities can commence. To me, that means consuming barbecue, and doing it with vigor. Sadly, unlike where I grew up, you don’t see many guys standing around a converted oil tank barbecue grill on the Hill. I’m on a quest for the best barbecue on Capitol Hill and my first stop was Willie’s Brew and Que down near Yards Park (300 Tingey Street, SE).
First off, it’s good. It’s very good and there is ton to choose from on the menu. Making a choice of pork or chicken wasn’t hard (pork, of course) but choosing cuts and styles was a bit harder. Take your pick of ribs, chicken, pulled pork, smoked links, chili and smoked roast beef. Thank goodness you can add non-standard sides to the platters. Then the choices were pretty easy: brisket with a side of pork bbq, and sides of mac and cheese and flash fried brussels sprouts with parmesan. I love my brisket fatty and I wasn’t disappointed. The cut could have been a tad more tender but the sauces dressed it up nicely. A little more zing would have perfected the sweet sauce, but the spicy one took care of that. I’d love to see a squirt bottle of vinegar sauce as well as tomato and vinegar. The mustard sauce added a tangy pop to the pork.
There are lots of standard sides to pick from (potato salad, slaw, cornbread) but this is DC so kale makes an appearance, dressed up with smoked turkey. Collards would be an awesome addition to the list. I loved the crispy brussels sprouts but they, as well as the mac and cheese, could have used a bit more seasoning. The generous side of shredded pork bbq ($7) was well-seasoned and tender. Next time I’ll order it wet, but I’m anxious to dress it up with a little vinegar (North Carolina style) here at home. The great news is that Willie’s does deliver and offer catering services as well.
I can’t wait to try the ribs and may bring a crowd to take advantage of some of the game day specials like Killebrew that serves 6 with ribs, chicken, pulled pork, Chesapeake Dip (smoked Angus roast with Old Bay jus), a smoke link and six sides. Vegetarians don’t have to fill up on sides; there’s a smoked barbecue tofu, served in a sandwich or salad and a vegetarian gumbo. Starters also include pimento cheese spread, green chili chicken sausages and bbq sliders.
The restaurant is built for crowds and is light and airy. Sure, there are tons of TVs but they’re not obnoxious and the drink list with dozens of beers and creative cocktails provides enough diversion.
You’ll enjoy Smokie’s and it’s a great game day choice. You’ll leave full and won’t be tempted by ballpark eats.
Next stop, Kenny’s Smokehouse.