Overview

One of the city's most popular barbeque joints actually began as a beer hall in 1958. The original owner, Angelo George, added the meat as a sideline to encourage customers to drink more. Now the former beer hall has been named one of the best places for barbeque by the Zagat Weekly and Texas Monthly. The walls are graced with typically Texan taxidermy (moose, buffalo and deer). Entrees include pork ribs, sausage, brisket, ham and chicken, all of which come with potato salad, cole slaw and beans on the side. Wash it all down with a huge frosty mug of one of the many beers on tap.