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Percy Street Barbecue Restaurant Review: Chef Erin O'Shea serves serious barbecue, from brisket and chicken to pork belly and ribs smoked Texas-style at this casual eatery. O'Shea, who partnered with Steven Cook and Michael Solomonov (the same talent behind Zahav and Federal Donuts), delivers the goods, going through an average of 500 pounds of brisket every week. A good way to go is The Lockhart, a family-style sampler that serves two or more diners and includes brisket, ribs and chicken, collard greens, burnt end beans, German potato salad and coleslaw. Pork belly is especially tasty, as are the deviled eggs and skillet cornbread. There's a liquor license so you can wash down all that flavor with a Yards Philly Pale Ale, or try a cocktail made with Tito Vodka from the Lone Star State. And don't miss the Yards root beer float for dessert spiked with a shot of locally made Roots liqueur if you're feeling sassy.