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Smoked brisket finished with awaze, an Ethiopian spice sauce, is the move that separates this casual Arlington barbecue joint from every other spot selling half-pounds off butcher paper. The team built it from a trailer smoker and weekend pop-ups into something the New York Times noticed and a James Beard semifinalist nod confirmed. Order a platter if you want range, and reach past the mac and cheese toward the lentil stews.
The awards strongest first
- The New York Times The Restaurant List
- Michelin Guide Selected Restaurant
- Eater The 38 Essential Dallas Restaurants
- D Magazine 2024 · Best Ethiopian · Best of Big D
- James Beard Awards 2026 · Semifinalist · Best Chef: Texas · Patrick Hicks and Fasicka Hicks
- James Beard Awards 2025 · Semifinalist · Best Chef: Texas · Fasicka Hicks and Patrick Hicks
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Pulled lamb
“Sold by the half-pound, platters are the way to go if you want to sample more of the offerings like skillfully smoked brisket and tender pulled lamb.”
Michelin Guide -
Ethiopian lentil stews
“but try something different like their collard greens, fried okra, or Ethiopian lentil stews.”
Michelin Guide
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