Houston’s 10 Best New Restaurants
"Everything that hits diners’ plates is handmade by chef Joseph Zerwas and his team: the fiery house spice blend called Devil’s Dust, the rotating selection of hot dogs, and—yes—even the saltine crackers and pimento cheese. The hanging meats—ham, salami and everything in between—are served on butcher’s boards with homemade mustard and pickled veggies. But don’t skip the main course. The barbecue offerings from the in-house pitmaster are a must for meat lovers who like their flesh with an extra dash of care."