Location

(202) 556-2050
www.hillcountrywdc.com

They tried really hard to reproduce the Texas BBQ pit in downtown DC, and went the extra mile to serve Tito's vodka and ship in the Blue Bell ice cream. For that, well done.

For the record, I'm a Texan from the hill country. For the other Texans reviewing this, here's my BBQ picks so you can calibrate my review by: Ribs (dry-rub): Opie's in Spicewood. Goat, chicken, beans: Cooper's in Llano. Brisket: home-smoked, Ruby's on the drag in Austin and, let's be honest here, HEB's . Ribs (wet mop): the church BBQ in Huntsville. Sausage (turkey, ftw): Inman's in Marble Falls.

The sides, though. Well, let's get this clear first. Beans, onions, and pickled jalapenos are inalienable human rights at BBQ, not sides. The other sides seemed... overdone. BBQ is about simple done well.

The meat itself was a let-down. I understand the desire to present a thick meaty rib, but when it's half fat (wasn't that supposed to smoke into the meat), it doesn't quite resonate with why I seek out a good pork rib. The moist brisket was itself too fatty. Now, the moist option is supposed to be fattier, but again, had that brisket smoked for a good 6-8 hours, that fat would have gone into the meat and made for a delicious brisket.

I might go back. It was a busy Friday, and perhaps they were pulling things out of smoking too early. I would not present it to friends as "honest Texan BBQ," and the atmosphere is trying too hard. The music room downstairs seems much more attractive than the zoo upstairs.

For Texas-style, Capital Q is still my BBQ pick in the district.