134 Best Restaurants in USA

It's hard to keep track of how many awards pitmaster Matt Horn has won at this point. After roving around the Bay Area for years as a pop-up with his smoker "Lucille," Horn set up shop permanently in West Oakland, then was forced to move to Downtown Oakland because of a fire in 2023. Wherever he goes, long lines of fans follow. And for good reason—this is undoubtedly some of the greatest Texas-inspired barbecue on the West Coast. Of course, brisket is the signature here, but almost everyone tries multiple kinds of meats and sides. Make sure to come early and preferably on a weekday.

What started as a tiny business in a former tire-repair shop has turned into a 15-location dynasty, with an urban farm and educational center. The popular 4 Rivers turns out slow-cooked barbecue standards like pulled pork and Texas-style brisket, as well as more unusual items such as bacon-wrapped smoked jalapeños, the Six Shooter with cheese grits, and a sausage-filled pastry called kolache. Old-time soft drinks such as Frostie Root Beer and Cheerwine are for sale, along with desserts like the Chocolate Awesomeness—an indulgent layering of chocolate cake, chocolate pudding, Heath Bar, whipped cream, and chocolate and caramel sauces. Some branches have Sweet Shops that sell whole oversize cakes.

Dig in to some of the tastiest and most flavorful barbecue in the state at this upbeat restaurant in a handsome 1923 brick building that has at various times served as the local bank, police station, and city hall. The chef-owner describes his barbecue as Cascadian, and his specialties do reflect some creative regional influences—consider the gochujang-marinated burnt ends with chanterelle mushrooms, pickled onions, and sour corn, or the roast-veggie salad with pulled pork and black-garlic ranch dressing. 

No cheese is made at the factory, but the 2024 resurrection of this Sonoma Plaza fixture for picnic fixings surpassed previous iterations with the addition of The Butcherman, whose executive chef, Oscar Gomez, held the title of head butcher at Thomas Keller’s The French Laundry. Gomez and his team prep brisket, tri-tip, pulled-pork, turkey, and other smoked meats (there are also non-smoked options) for sandwiches or plates.

If Central Texas is the hub of the state's best barbecue, then Franklin has become its favorite darling. The former food truck–turned–full-fledged, world-renowned restaurant, founded by pitmaster Aaron Franklin, attracts a daily throng of fans who wait in line for upward of three hours in hopes of devouring a tray of brisket, sausage, and pork ribs pulled straight from the smoker, alongside classic potato salad, pinto beans, and coleslaw. The hype is unmatched (President Obama even stopped by during an Austin visit) but so is the quality. People start lining up well before doors open at 11 am, but crowds dissipate when the meat sells out, which can be as early as 2 pm.

Featured on numerous best barbecue lists of New York City (and beyond), this critically acclaimed, Texas-style smokehouse has been serving up brisket, pulled pork, ribs, and more since 2013, when it made Red Hook a destination for carnivores. Tender meats are served in trays by the half pound, or within sandwiches and tacos. Vegetarian options are also available.

This sprawling landmark barbecue spot is another must when touring Lockhart for barbecue. Like Smitty's, this one has pits, so you can watch while you wait, but unlike Smitty's, they have more rules here: no sauce and no forks (so don't try asking for any!).

Austin pitmaster John Lewis transformed Charleston's smoked meat scene when he opened this Texas-style joint that serves prime rib, pulled pork, and "hot guts" by the pound. The meat is served on brown paper, the margaritas are tart; and Lewis's patio is uncannily evocative of Texas, thanks in part to the carefully chosen soundtrack. Opt for the monster El Sancho Loco sandwich if you just can't decide.

Martin's proudly proclaims that they don't own a microwave or freezer and that they are committed to the western Tennessee style of whole-hog barbecue, smoking their hogs for a full day and serving them until they run out—period. This is the type of place where you may find yourself stupefied by just how much you've managed to eat.

Barbecue in the South is a very regional cuisine, with fans of each variation claiming their favorite to be the best. Martin’s offers up authentic Tennessee Bar-B-Que with in-house prepared dry rubs and a massive whole-hog cinder-block pit that perfumes the air with the scent of hickory and pumps out delicious pork after a 24-hour slow cook. A stop here will allow you to decide for yourself if Tennessee does it best. 

This oak-fired barbecue is some of the best in town—and that's saying something. Founded in 2012, this east-side food truck has plans to expand their popular barbecue operations with a new brick-and-mortar on Springdale Road in early 2025. This humble Rosewood location, offering shaded outdoor seating with misters and an adjacent Saddle Up beer and wine bar, are fully operational until the move. Check their website to confirm the status of this authentic-meets-innovative Texas barbecue that is worth hunting down.

Although Black's now has locations in Austin, New Braunfels, and San Marcos, there's nothing like a visit to the original location in Lockhart, where third-generation pitmaster Ken Black still smokes the meat just like his grandfather did in 1932. The brisket here is thick and juicy and the 9-inch beef ribs are memorable, but the sides also stand out, with less-common offerings like Mexican rice, green beans, black-eyed peas, and extra-cheddar mac 'n' cheese.

Owner and longtime pitmaster Carey Bringle says it all in his biography: "Smoke is in my veins." The line for the lunch rush is often out the door, but many agree that the dry ribs—hickory-smoked for more than 18 hours—are well worth the wait, as are Peg Leg's wings which are offered BBQ, dry, or hot. Standout sides include the smoked green beans and barbecue baked beans; as an appetizer, you can prime your palate with a platter of piled-high nachos.

If you hanker for sweet-and-tangy pecan wood–smoked barbecue, this homey, log-cabin-style spot serves up consistently tasty fare at reasonable prices. Sauce from an old family recipe is slathered on chicken, pork, beef brisket, turkey, and ham. Fried catfish and other home-style dishes are also served. If wall-mounted animal heads make you squeamish, you might want to dine elsewhere.

Rodney Scott became a darling of the region's barbecue scene in the early 2010s, when he branched out from his family's pit-cooked joint in Hemingway, South Carolina, to create this temple to whole hogs in downtown Charleston. Apart from the requisite sandwiches and platters, he also offers pit-cooked chicken, racks of ribs, and fried catfish. Come hungry and grab an extra handful of napkins.

If you see smoke rising while driving along FM 1826, don't be alarmed. It's just a barbecue beacon calling you to the perpetually smoking pits, long picnic tables, and dance hall–style compound of The Salt Lick. On weekends, and particularly when the University of Texas Longhorns have a home game, this family-friendly hot spot on the edge of south Austin is tough to get into, but always worth the wait. You'll be joined by locals and travelers from miles around waiting to feast on perfectly smoked brisket, baby back ribs, vinegary German potato salad and cole slaw, and enough soft white bread to sop up a gallon of the secret sauce. Oh, and did we mention the sausage? Get some of that, too. You can order the all-you-can-eat, family-style option and share with friends. Though it may seem impossible to save room for homemade blackberry cobbler with Blue Bell homemade vanilla ice cream on top, we promise it is worth every calorie. If you're driving from the Hill Country back to the Austin airport, this makes a great lunch stop on the way.

When Texans argue about the relative merits of barbecue joints, the Salt Lick usually winds up at or near the top of the heap. Getting here entails a 30-minute drive southwest of Austin, but diners who make the trek are rewarded with finger-licking-good ribs, beef, chicken, turkey, and sausage slow-cooked over an open pit and accompanied by a tangy sauce (unusual for central Texas) and the usual sides. If you can manage it, top your meal off with blackberry cobbler or pecan pie. The area is dry, alcohol-wise, but the BYOB policy keeps crowds happy. It's cash-only, but there's an on-site ATM.

Drawing Texans and visitors alike to the Hill Country since 1967, Salt Lick offers barbecue plates à la carte, but most folks opt for the family-style option, which comes with unlimited brisket, sausage, pork ribs, potato salad, coleslaw, and beans. You can BYOB or head to the adjacent Salt Lick Cellars to purchase beer and wine made from the estate’s own fruit (including a BBQ Red designed to accompany the food). It's located about 8 miles southeast of Dripping Springs.

If you're coming to Lockhart to experience its barbecue, a stop at Smitty's is an absolute must: it's still housed in the original 1948 Kreuz Market, which Edgar A. "Smitty" Schmidt started (it's a long story), and you can scope out a good look at the historic building while you queue for your 'cue. The line moves quickly here as you watch their team in action cutting meat and tending the live fire, which is said to have been burning for more than a hundred years. The brisket, sausage, and turkey are not to be missed, but they also offer a decadent smoked prime rib in case you're feeling fancy.

This Greensboro staple (for nearly a century) is a pilgrimage spot for barbecue lovers from across the state. The chopped, Eastern-style pork is mostly shoulder meat already sauced in the kitchen, though there's also plenty of vinegary Stamey's Secret Sauce at your table. If you're looking for something other than straight pulled pork, try the Brunswick stew, a traditional Southeastern, thick, tomato-based stew. There's a second location on Battleground Avenue north of town.

A French-trained chef with Napa Valley haute-cuisine chops transformed a cavernous auto-repair shop on downtown's periphery into a clean-lined, order-at-the-counter homage to the Kansas City–style barbecue of his youth. Chef Darryl Bell Jr.'s access to the area's best protein and produce purveyors ensures steady lines for lunch and dinner (after 1 pm and right at 5 pm are good times to dodge the wait).

This Red River staple is known as much for its live music as its food. The casual venue, an old stone building with wooden floors and tables, suits the fare, which many local barbecue aficionados rate as average; the hickory-smoked choices—beef brisket, pork ribs, sausage, chicken, turkey breast—are very tasty, but sides, like spicy serrano creamed spinach, are crowd-pleasers. Plus, their popular line of barbecue sauces and rubs make for great souvenirs. Live music on the indoor and outdoor stages host both local bands and huge touring headlining acts throughout the year, and the Sunday gospel brunch is always packed.

New England—and especially Maine—may not be known for its barbecue, but Terlingua is one of the exceptions. Pitmaster/owner Piny Reynolds started the fire in steel smokers here in 2015, applying what he learned while living in Austin to Maine foods, and he continues to smoke up a gorgeous brisket (to say the least), as well as smoke lobster tails to make tostadas. The kitchen is just as apt to smoke mackerel for a dip or carnitas for tacos as they are to smoke up some local mussels in seaweed before marinating them in chili oil and topping rich deviled eggs with them. Grab a chair inside or out back; both spaces are as convivial as can be.

Tucked away in a strip mall on the way out to Tybee Island, this highlight of the local barbecue scene began with legendary pit master Wiley McCrary, who passed away in 2018. His recipes live on in the small space that's intimate and friendly; the staff is like long-lost family. There are only a few tables, so you may have to choose between waiting for a seat and grabbing something to go.

The lively crowds at this barbecue hot spot range from hippie potters to downtown suits—former president Barack Obama made 12 Bones his first stop on multiple trips to Asheville—who come for the ribs, pulled pork, beef brisket, sweet vinegar slaw, and corn pudding. On a sunny day, grab a seat at the picnic tables outside and take in the murals that cover every wall in the vicinity.

Considering NASCAR fans' affinity for barbecue, it was only natural that this wildly popular Florida chain, which originated about an hour away in Orlando, would set up shop across the street from Daytona International Speedway. First-timers might want to try the Smokehouse 2X2, which lets you mix and match mouthwatering smoked meats, such as the 18-hour smoked brisket, pulled pork, and burnt ends. The Six-Shooter starts with a layer of baked cheese grits that's topped with pulled pork, coleslaw, jalapeños, and the signature sauce. For an outside-the-box side, consider trying the bacon-wrapped, cheese-stuffed jalapeños.

The smoker works overtime from noon to night at this hipster-chic barbecue shack, churning out an array of succulent meats that can be had by the plate, the pound, or as a sandwich. Every plate comes with two sides, and you should certainly make the frankaroni one of them: possibly the work of the devil, this is macaroni-and-cheese with pieces of hot dog . . . deep fried. Hungry barbecue seekers order at the counter, then sit partially outside (there are heat lamps) at communal picnic tables in repurposed shipping containers.

Kris Austin of Mississippi and Marvin McKenzy of Kentucky operate this hot spot for Texas-style barbecue notorious for long summer lines and closing when the food runs out. Brisket, tri-tip, and pulled pork appear in sandwiches and plates, the latter also including pork spare ribs, chicken, and jalapeño sausage.