The 8 Best New Barbecue Spots in the US

Plated assortment of barbecued meats with pickles and a side dish on a tray — Credit:
Courtesy of Lewis Barbecue

Barbecue was born out of necessity, but now it’s a rich culture of pitmasters honing in on technical perfection and experimentation. Across the country, new restaurants are popping up that infuse worldwide cuisines with American traditions, while others prove that there’s magic in simplicity. In each case, these new spots are drawing local fans, hungry travelers, and Michelin Guide inspectors.

First, a primer: Generally speaking, in this country, low and slow is the name of the game. There are many regional styles in the United States: In the Carolinas, pork is the focal point, and each region has a traditional barbecue sauce: mustard-based in South Carolina, vinegary tomato-based in Western North Carolina, and a peppery vinegar base in Eastern North Carolina. Memphis loves its pork, too, often in pulled pork sandwiches slathered in sauce or as dry-rubbed ribs. Kansas City doesn’t favor one meat above another, but it is loyal to its sweet, tomato-based sauce.

Texas barbecue rounds out the core regional barbecue traditions. Minimally seasoned beef, particularly brisket, is the pillar. The pitmaster’s technique should be so good that smoke and rendered fat impart most of the flavor. Some Texans believe adding sauce to brisket is unnecessary; for diehards, it is a criminal act.

One more note before digging into this list: The star will always be the meat, and what separates a good barbecue restaurant from a great barbecue restaurant are the sides. Any pitmaster worth their smoke dabbles in tendernism, but true experts make every bite on the plate worthwhile.

Among the many destinations where barbecue is evolving, these are the most exciting recent openings and what to try at each.

Parish Barbecue (Austin, Texas)

A tray of assorted barbecued meats sides and condiments presented as a meal — Courtesy of Richard Casteel for Parish Barbecue

The barbecue scene in Austin, Texas, is more competitive than that uncle who takes Connect Four too seriously. So, when a new kid on the block immediately becomes one of the town’s favorites, you take notice. Parish Barbecue, which began as a pop-up and officially opened its trailer in March 2025, captured the town’s favor by blending Louisiana flavors with Texas-style ‘cue. While the Michelin-recommended menu changes often, diners can expect dishes like tangy lemon pepper turkey, spicy crawfish cornbread dressing, creamy pimento, and buttery muffulettas.

Lil’ Barbecue (Portland, Oregon)

A tray of assorted barbecued meats with pickles and bread — Courtesy of Lil' Barbecue

Nestled inside cocktail bar Tough Luck in Portland, Oregon’s Woodlawn neighborhood, Lil’ Barbecue is an offshoot of Austin’s La Barbecue, one of the first Michelin-starred barbecue restaurants in America. Lil’ Barbecue’s menu is similar to La Barbecue, but Lil’ operates like a regular bar and restaurant, with much longer hours and an experience that isn’t just centered on lunch. A smashburger is a fixture, not a special, at the Portland outpost. Texas-style staples like juicy brisket and delicacies like Frito pies, Texas chili (without beans, of course), and “beet ends” for the vegans are served under the moonlight.

Lewis Barbecue (Atlanta)

Barbecue brisket sandwich with pickled onions served with coleslaw onion rings and green beans — Courtesy of Lewis Barbecue

In December of last year, pitmaster John Lewis brought his famed Lewis Barbecue to Atlanta. The Texas-style 'cue with roots in South Carolina has some serious pedigree. Lewis helped open the iconic Franklin Barbecue. He also co-owned and operated La Barbecue when it first opened its doors. At Lewis, patrons can grab stacks of pulled pork or chopped brisket and sausage sandwiches, tender brisket, smoked turkey breast, vinegary, vegetarian-friendly collard greens, and beef tallow fries. An added perk: After patiently waiting in line, customers are offered a small sample of brisket as they order, just like at a neighborhood deli.

Kafi BBQ (Irving, Texas)

A selection of barbecue meats and sides displayed on a tray with various sauces and accompaniments — Courtesy of Brittany Connerly for Kafi BBQ

In a Dallas suburb, Kafi BBQ is throwing some of the most unique barbecue in the country on a smoker. Pitmaster Salahodeen Abdul-Kafi sources his halal Wagyu beef from two farms in central Texas and New Zealand. Wagyu or not, the ultimate tenderness of the brisket and burnt ends always comes down to technique. Still, Abdul-Kafi’s use of Wagyu makes it easier to maintain the halal designation, because the farms are more transparent and traceable. At Kafi BBQ, the special dance on the palette stems from Kafi’s celebration of his Iraqi heritage with spice rubs, Iraqi sausage, lamb ribs, cardamom-infused bread pudding, and a sweet syrup-soaked basbousa using his mom’s recipe.

Ukiah Japanese Smokehouse (Fort Lauderdale, Florida)

A plate of smoked meat served with sauces and accompaniments at a restaurant table with chopsticks picking up a piece of meat — Courtesy of Ukiah Japanese Smokehouse

This Japanese take on barbecue originally opened its doors in Asheville, North Carolina, in 2021, and a new location opened in Fort Lauderdale, Florida, in 2025. At Ukiah Japanese Smokehouse, patrons have the rare opportunity to order fresh hamachi, tuna sashimi, smoked brisket, half chicken, or pastrami short rib in the same sitting. Sides include a Japanese sweet potato with miso butter, brown sugar, and parmesan, and burrata cheese with yuzu honey and toasted sourdough.

Palmira Barbecue (Charleston, South Carolina)

An assortment of barbecue meats sides and sauces on a wooden table with drinks nearby — Courtesy of Hrizuk Photo for Palmira Barbecue

Since officially opening in 2024, Palmira Barbecue has been racking up accolades. In 2026, pitmaster Hector Garate was a semifinalist for the James Beard Foundation’s national Emerging Chef award. While Mexican influences are common in Texas-style barbecue throughout the country, there aren’t many Puerto Rican-inspired menus. This is what Palmira specializes in. Outstanding bites include whole hog pulled pork, Puerto Rican beans, mustard slaw, coconut bread pudding, hot honey belly ribs, and a tripleta sandwich featuring three meats: sofrito sausage, pulled pork, and beef barbacoa topped with an oozing cheese.

Burning Tree Smokehouse (Birmingham, Alabama)

Burning Tree Smokehouse, run by 35-year veteran pitmaster Warren Webster, is gaining a reputation in Birmingham, Alabama, for its pulled pork sandwiches, in-house pickles, sauces, and the smell of smoke filling the block on 3rd Avenue in downtown Birmingham, luring diners like those old school Disney cartoons. True to tradition, a tangy, mayonnaise-based, Alabama-style white sauce has a place on the menu.

Junebug’s (Fredericksburg, Texas)

When the boutique Albert Hotel finally opened at the top of 2025, Texas-style barbecue spot Junebug’s, one of its four dining options, followed in June. The restaurant, run by chefs Justin Spencer and Jerek Lara, is a welcome addition to Fredericksburg’s wine country. It features straightforward Hill-country style ‘cue, including succulent ribs and lean or fatty brisket. 2015 F&W Best New Chef Michael Fojtasek was also involved in the opening and developed the recipes for the sides, including a dill potato salad.

To uncover the best food and drink experiences for travelers, Food & Wine polled over 400 chefs, travel experts, food and travel writers, and wine pros from across the globe for their top culinary travel experiences. We then turned the results over to our Global Advisory Board, who ranked the top nominees in each category. For the full list of winners, visit foodandwine.com/globaltastemakers2026.