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Hometown Barbecue
Barbecue
Pitmaster Bill Durney's warehouse outpost sits amid the controlled chaos of Miami's produce district, all soaring ceilings and open flame. The beef rib arrives a crust of salt and char; the brisket melts across the plate with the confidence of something smoked for hours. It's Texas barbecue transplanted wholesale, with Miami touches—a yucca bowl, brisket queso—that don't upend the mission.
- Michelin Guide
- Bib Gourmand