96Barque Smokehouse

Both fans of good ole southern barbecue and suckers for Montreal smoked meat are beating a path to Barque’s door. Roncy’s street cred has been given a huge jump by the smokehouse so hot you sometimes wait a week to get a table. The ribs are fall-off-the-bone tender and smoky, thanks to the gargantuan smoker in the open kitchen. Smoked chicken is pink and moist, Miami beef ribs are honking great chunks of beef with soft hearts and some welcome bite on the outside. BBQ wings also come tender and smoky/sweet, as to dry rubbed baby back ribs. But my kingdom for Barque’s brisket! 12 hours in the smoker turn briskets into moist, tender just-sweet-enough hunks of carnivore heaven. Sides are credible (especially the ravioli and the Cuban corn with anchovy and cheese butter). Barque’s edible charms are enhanced by its distressed concrete ‘n’ brick cool looks.