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March 15, 2011


By Dispatch Departures | Dining


A little bit of Texas arrived in Washington, D.C. when Hill Country Barbecue Market opened in the city's Penn Quarter neighborhood over the weekend. The two-level, 300-seat spot, like its sister restaurant in New York, doles out pound after pound of dry-rubbed meats slowly smoked over Texas post oak, a hard wood brought in from its native state. Upon entering, guests receive a "meal ticket" which doubles as the menu and—after the server behind the counter weighs, tallies up and hands you your order on butcher paper—the check. Trimmings include traditional Texas Toast white bread, collard greens and pickles; executive chef (and BBQ expert) Elizabeth Karmel has also updated a few Southern classics like campfire black beans with burnt ends, confetti coleslaw and Longhorn cheddar mac and cheese. At the downstairs Boot Bar, expect to hear live roots rock by bands slipping through town, five nights a week. At 410 7th St. NW; 202-556-2050; hillcountrywdc.com.

Photo Courtesy Hill Country Hospitality