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The Ohio fruitwood smoke is the tell: Michael Symon's barbecue spot on East Fourth Street cooks low and slow, and the brisket and ribs come out of the pit the way they're supposed to. It's a big, lively industrial saloon where meat is sold by the pound or piled into sandwiches, and the bourbon selection is long enough to keep you deliberating well past dinner. Grab a patio table in good weather and watch the street do its thing.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Beef brisket
“Cooked low and slow over Ohio fruitwoods, items like beef brisket, pork butt, pork ribs, turkey, and kielbasa exit the pits supple, smoky, and delicious.”
Eater -
Pork ribs
“Cooked low and slow over Ohio fruitwoods, items like beef brisket, pork butt, pork ribs, turkey, and kielbasa exit the pits supple, smoky, and delicious.”
Eater -
Creamed corn
“Sides and snacks include creamed corn, fried potatoes, broccoli salad, and pork cracklins with French onion dip.”
Eater
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