For most pitmasters, barbecue never really errs from the world of brisket and ribs. But when Smokecraft Modern Barbecue opens in Arlington in late July, innovation will be on the menu. “We see modern barbecue as continuing to evolve what barbecue is and can be. The only rules we have for our food is everything has to be touched by either smoke or fire,” says owner Andrew Darneille.
That might mean pork-belly burnt ends and homemade pastrami, but also decidedly sophisticated plates like cocoa-chipotle-rubbed duck that’s smoked, then flambéed tableside in orange liqueur, or smoked chocolate-cherry bread pudding. There might even be smoked spaghetti squash for ‘cue-craving vegetarians.