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A Turkish American tech worker turned pitmaster drives an hour a day just to source the right bread for his chopped beef sandwiches, which tells you everything about the commitment level here. This is a Texas-style BBQ beer bar in Fremont where the brisket, salt-and-pepper only, runs through the smoker for upward of twelve hours and comes out glossy and dark-edged. The sweet pickles in the potato salad are made in-house purely to be an ingredient, not a garnish.
The awards strongest first
- Seattle Met Seattle’s Best New Restaurants
- The Infatuation The Best Restaurants & Bars In Fremont
One number, weighted & current 54
How we scoreThe dishes from the writeups
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Chopped beef sandwich
“driving an hour a day to pick up the exact right bread for the chopped beef sandwiches”
Seattle Met, 2025 -
Potato salad
“making sweet pickles in-house solely to use as an ingredient in the potato salad”
Seattle Met, 2025 -
Brisket
“to produce an intensely tender brisket”
Seattle Met, 2025
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