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If sitting is in the cards, make sure to indulge in the restaurant’s full complement of oak-smoked, hand-rubbed barbecue options. Were money no object, we’d dine exclusively on the incredibly unctuous short ribs, yielding massive slabs of meltingly tender meat the likes of which we are confident would turn any on-the-fence vegetarian.
Midwesterners revere burnt ends, those resplendently charred extremities that encapsulate the full measure of flesh, spice and smoke, and you should, too. The pork ribs, second only to the brisket, yield mouthfuls of wood-scented tissue offering less resistance than a 2 a.m. booty call. Beef ribs take more convincing, their well-marbled flesh challenging the canines and incisors to a delicious tug of war that eventually ends in the relinquishing of ravishingly juicy cow parts.
And we are ever so grateful they’ve never made us sing for our dinner.
Hill Country DC
410 Seventh St. NW; 202-556-2050;
Average entree: $21 to $30 ($$$). Open daily for lunch, dinner and late-night dining.