Philadelphia, PA - Let's admit it Philadelphia is not known for its BBQ, although we have great admiration for the smoked meats. However, Philly is starting to hold its own in the BBQ world, especially with the addition of new BBQ joints such as Mikes BBQ and The Tradesman this past year. Here are a few Philly barbecue favorites, from long-loved staples to notable new additions.
Philadelphia Top BBQ Spots for Takeout and Dine-in
Zig Zag BBQ - Is bringing Brisket, Pork Ribs, and Texas-Style BBQ to Philly; the former barbecue pop-up will open as a brick-and-mortar adjacent to Martha's in Philadelphia's Kensington District. Chef Mat Lang will focus on Texas-style brisket, with various flavor profiles and marinades. Also on the menu will be BBQ favorites such as sausage, pork, wings, and ribs, along with a vegan BBQ sandwich.
Mike's BBQ - is located blocks away from Passyunk Ave., in the old South Philly Barbacoa location. This BBQ spot has recently changed hands, but was founded by Mike Strauss, who started preparing his BBQ style to close friends and family members for several years. Shortly after launching a taproom/gastropub in South Philly, they began offering trial samples of his Bar-b-que to customers, which clamored for even more!
Tradesman's BBQ - an American BBQ, bourbon, and Beer Hall is the brainchild of Craft Concepts Group, the proprietors of BRU Craft & Wurst, Cinder Copper & Lace, U-Bahn, Finn McCool's Ale House, Tinsel, and Uptown Beer Garden. The multi-level restaurant, bar, and amusement complex will feature more than 6,000 square feet, 200 seats, indoor and outdoor seating, several levels, two fantastic primary bars, and abundant private event rooms.
Sweet Lucy's Smokehouse - the genuine hickory-smoked BBQ featuring rustic slow-cooked meat, located at 7500 State Rd in the Mayfair section of Philadelphia. At Sweet Lucy's, you'll relish every bite of this longstanding hickory-smoked barbecue joint.
Fette Sau Fishtown BBQ - German meaning “fat pig,” Fette Sau is an authority in top quality, regionally sourced meats, dry-rubbed, smoked within the building, and offered by the pound for a fantastic take on American bar-b-que.
Written By: Philly Bite Magazines Staff
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