Smokecraft Modern Barbecue opened in late July, and the timing almost feels prescient, given that barbecue and its sides are perfect comfort foods to soothe our pandemic-weary souls. Restaurateur and pitmaster Andrew Darneille produces some mighty fine wagyu brisket, St. Louis pork ribs, pork butt, whole chickens, chicken wings, turkey and sausage from his Southern pride smokers, and he has a few other tricks up his sleeve, too. Among them: deviled eggs made with smoked avocado; pork belly burnt ends; a smoked beef tri-tip for a riff on the traditional French Dip sandwich; and a s’mores dessert made with a cedar plank-smoked brownie, toasted marshmallow, vanilla ice cream and chocolate-orange ganache. D.C.-based GrizForm Design Architects masterminded the restaurant’s rustic space, which, as of press time, had socially distanced seating for 52 inside and 38 outside. Be sure to sip on some of mixologist Lauren “LP” Paylor’s clever cocktails, such as Smoke on the Water, which features Catoctin Creek rye, spiced honey and angostura bitters. –David Hagedorn
From Arlington Magazine.