134 Best Restaurants in USA

A Fort Worth institution since 1958, Angelo's is famous for succulent smoked ribs, so tender that the meat falls off the bone, and for the stuffed bear that guards the front door. The small parking lot, filled with minivans, European sedans, pickup trucks and motorcycles, reflects the diverse customer base that returns for those ribs, schooners of beer, traditional sides (mustard potato salad, Western-style beans, cole slaw), and other meats, including turkey, sliced or chopped beef, and sausage. Arrive early, as they've been known to run out of ribs well before closing.

A continuation of a family-run Southside business since 1958, this version of B&B opened in 1984 and has a menu that goes beyond the usual barbecue fare. In addition to the typical brisket, smoked sausage, and pulled pork, they also offer burgers, club sandwiches, tacos, chef salad, and a veggie chef salad that's fresh and flavorful. Choose from barbecue plates with multiple meats or pork rib plates with a half-rack or full-rack. Monster baked potatoes start with only butter and cheese, or choose sliced or chopped BBQ brisket, chicken, or turkey as toppings. Among other tasty sides, the potato salad is a standout.

Walk up to the counter and order perfectly cooked barbecued meat by the pint or tray at this no-frills barbecue joint. There aren't many tables, so grab one while someone else in your group orders, and remember that this is a BYOB establishment.

Though the late founder Donald Callender made his name as a purveyor of pie with the Marie Callender's chain, he also built a solid smoked-meats-and-suds rep with this barbecue–microbrewery. Carnivores show up in droves for fall-off-the-bone racks of ribs, pulled pork sandwiches, brisket-topped salads, and chops that are marinated overnight—all of which pair well with the IPAs, ales, and lagers brewed on site. He also smartly carried over cornbread, tamales, and pie recipes from Callender's. 

This country buffet ain't your four-star fine-dining eatery, and it's practically a requirement to lick your fingers clean. Lip-smacking pulled pork is served along with Lowcountry goodies like chicken bog (a rustic chicken, rice, and sausage dish), mashed potatoes, chicken and dumplings, macaroni and cheese, and banana pudding. There's also an à la carte menu, plus nightly dinner specials like fajita Mondays and liver and gizzards on Tuesdays. 

For an excellent, mid-priced alternative to Jacksonville's more upscale eateries, head to this roadhouse-style clapboard building six blocks northeast of the town's historic main drag. Authentic central Texas–style barbecue is served here: chargrilled red-hot sausage, slow-cooked pork ribs, and ½-pound burgers, plus a few steak and pasta dishes.

Perched on the dock in downtown Ketchikan, this year-round, no frills gathering spot is known for their BBQ and local seafood, and boasts more than 80 varieties of beer, including many Alaskan brews.

In some corners gaudy and Gothic, in others plush and exotic, and still others practically medieval, the detail in this remodeled restaurant is otherworldly. Wander under the glowing wine tunnel, past a wiry-haired Medusa, or head upstairs to the open-air Luna Bar and shisha-style Taz Lounge with views of the water. On hot summer days, you can sit on the deck and sip an “ice-tini” from a glass made of ice; at any time, you can enjoy hefty portions of South American–style barbecue, like the fillet with cognac sauce grilled on hot river rock. For dessert, try the ice-cream lollipop tree or glowing cotton-candy cake.

Though its former filling station location is inconspicuous—apart from the line of hungry patrons—this family restaurant meets any barbecue hankerings. Mouthwatering, dry-rubbed beef brisket, beef ribs, chicken, turkey breast, pork ribs, pulled pork, and sausages are served with tangy sauce (on the side), pickles, and slices of white bread. Scratch-made sides of creamed corn, potato salad, green beans, pinto beans, and coleslaw help soothe the palate.

Smoked ribs are the specialty at this perennial local favorite, and if you like them you might consider buying the bottled barbecue sauce. The wedge-cut fries are thick and satisfying, and the hearty breakfasts include all-you-can-eat buttermilk pancakes. In warm weather you may eat on the small deck. There's also a full bar.

Ribs are the thing at one of Maine's oldest barbecue joints, opened in 1996. Hearty eaters should ask for one of the platters piled high with pulled pork, pulled chicken, or shredded beef.

Hungry carnivores queue under a blanket of smoke for fall-off-the-bone-tender pork ribs, Texas-style low-and-slow-cooked brisket, and hot corn bread muffins drizzled with honey. Seating is inside a repurposed gas station or at picnic tables under the covered space where the pumps used to be. Pails of shell-on peanuts and live country music give this casual eatery an authentic, Lone Star feel.

What warms the blood more swiftly at this down-home hang: the fresh-from-the-oven biscuits or the 80-plus varieties of bourbon? Find out at this unique addition to the ongoing refurbishment of the Water Street District in downtown Henderson, where you will find drinks served in Mason jars and a menu of smoked meats, from pulled pork to apple-brined chicken, in big portions. The biscuits are served à la carte with your choice of flavored butters, honeys, and jams. (You can't go wrong with the classic buttermilk biscuits topped with apple cider caramel butter, clover honey, and mango habanero jam.) The room is small, with a rustic-yet-modern, wood-grained decor. (Those with truly formidable stomach capacities can take on the "All In," which pairs three-quarters-of-a-pound servings of three meats with an equal number of large sides.) Brunchers would do well to indulge in the fried chicken waffle, as good a reason for getting up early on the weekends as any.

Pitmasters Ronnie Evans and Philip Moseley have expertly turned what started as a popular pop-up at music venue Chickie Wah Wah's into one of the most popular barbecue joints in New Orleans. The beef brisket and pulled pork are both crowd favorites, but there are also ribs, a rotating variety of chicken wings, and an impressive line-up of sides. If you're eating with a group, you don't have to choose: the "All Meats & All Sides" lives up to its name. Located just a few blocks away from City Park, Blue Oak is a perfect place to end a warm day in New Orleans, especially if you are hoping to catch a Saints game.

For a quick bite, try this Western-themed watering hole and barbecue-steak joint with a quirky personality. Boss Hogg's is a local institution.

The Peninsula’s leading barbecue has only been grilling and smoking at its El Granada home since 2020, but it’s already a favorite choice for Bay Area residents looking for an excellent hearty lunch on a coastal road trip day. All of the beef and pork is of very high quality and the sausage links are made in-house. Weekends often have intriguing specials like chicken legs and cider and herb-brined turkey breast. Unlike many fellow barbecue destinations, the menu goes well beyond the normal fare with local cod tacos, fresh salads, and a burger made of house-ground brisket. 

Begin your meal here with a half-dozen raw oysters, then fill up with a platter of ribs, pulled pork, and brisket. That's the concept behind this raw-bar-meets-BBQ joint that sits directly on the water, above a water sport outfitter and within sight of shrimpboats. It’s so chill there’s a note on the menu allowing customers to buy the kitchen a round of beers ($10 for six; $20 for 12). The local spot is a sister concept by the chef/owner of nearby Ella & Ollie’s.   

You can smell the sweet and tangy homemade barbecue sauce even before you enter this down-home rib joint where awards and positive newspaper reviews line the walls and a stuffed pig carries your order to the kitchen. Everything from hush puppies to pulled pork is expertly done, and the dinners all come with a large and sumptuous buffet of sides.

Succulent baby back ribs and mouthwatering spareribs are the specialties at this busy barbecue joint, which evokes the Old West with its wooden booths, Western paintings, and antique signs. Sandwiches and a huge salad bar with plenty of nonmeat choices are also available. This is also one of the most affordable breakfast options in Jackson, but there can be long waits in summer or winter. The desserts include homemade pies of the chocolate-buttermilk and fudge-pecan variety.

Durham's oldest-operating restaurant sticks to the finely chopped vinegar barbecue that made it an institution. Pair a sandwich or platter with a bowl of beans or mac and cheese and you'll be in hog heaven. It's cash only, so head to an ATM before you arrive.

A roadside stand at the west end of Calistoga's downtown, Buster's serves Louisiana-style barbecue basics, sweet potato pies, and cornbread muffins. Local-fave sandwiches at lunch (best time to come) include the tri-tip, spicy hot links, and pulled pork, with tri-tip and pork or beef ribs the hits at dinner (which ends early, at 6 or 7 in winter, 7 or 8 in summer).

The name says it all: Butchertown Hall is the place to go for excellent elevated meat dishes, with a menu inspired by meat markets in Texas. Order smoked meats by the pound with sides like seasonal vegetables and shaved street corn, or opt for (slightly) lighter fare like oak-smoked brisket tacos and grilled lamb lollipops. The cocktail program is heavy on tequila, offering a refreshing counterpoint to the filling spreads.

A perennial favorite, this barbecue joint and steak house draws crowds for its hickory-smoked ribs and its views of the action on the Tennessee River. There's a dedicated dock for the restaurant, and many locals arrive by water to take in the scenery on the spacious deck. You'll find additional locations throughout eastern Tennessee. 

Head to this cozy, warmly lit, wood-paneled tavern for mouthwatering barbecue and smoked meats, and at refreshingly reasonable prices in this town where high-end dining dominates. The shareable starters include nachos with smoked cheese and pulled pork and smoked chicken wings, while main dishes run the gamut from brisket sandwiches with smoked mozzarella to sampler platters featuring smoked sausage, cured duck, salamis, and other delicious treats. 

This Texas legend is serious about barbecue, and it expects no less from its clientele. The menu is literally what's on display in the open pits that greet you at the entrance: pick your meat from brisket, sausage, smoked turkey, ribs, or whatever else they have on hand for the day and step in line for the typical barbecue sides that include coleslaw, potato salad, and plenty of doughy, white bread. Park your tray where you can find a seat at one of the long picnic tables in- or outside, but not before grabbing a few pickles, onions, and a bowl of beans from the serve-yourself condiment bar. Mesquite-smoked pizza on hand for non-meat lovers!

A household name in barbecue with several locations in Texas and one in Albuquerque, the Country Line is famous for its barbecued ribs, smoked brisket, sausage, and chicken. The barbecue here is dry-rubbed, with the sauce on the side, and the various combo platters and family-style options let you sample from all the offerings. They even provide recipes for sides on their website. The atmosphere is rustic-casual, so don't be afraid to put your elbows on the table. There is a second location at 4334 Hyatt Place Dr.

The original location of this local barbecue chain is situated in a well-appointed historic speakeasy that offers sweeping, "20-mile views" of the surrounding Texas Hill Country. Sunsets are spectacular, and live music is featured on weekends, so the atmosphere can make up for an otherwise standard representation of Central Texas barbecue. You'll find classic combo and à la carte options, including huge slabs of beef ribs, and generous sides of coleslaw, potato salad, and beans.

From the Western-style interior and creaky floors to the smoker out back, this rustic café has an aura of Texan authenticity—there are cowboy collectibles and game trophies lining the walls. No surprise that barbecue is the specialty here, and the restaurant has its own house-made sauce, with ample portions of favorites, such as ribs, mesquite-flavored beef, and pulled pork, along with lighter sandwiches and salads.