Score 90/100 · Order: Moist brisket by the half pound, asado platter · $22–34
Andy Harris built a yard, not a restaurant: picnic tables, a smoker running post oak, and a menu that folds Argentine asado into a Texas framework. The brisket has a defined smoke ring and a bark that holds up, and the chimichurri on the asado is a legitimate reason to come back.
Local tip: Go before 1pm on a weekend — brisket sells out and they do not extend the day.
