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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 four or more diners and includes brisket, ribs, pulled pork, chicken and sausage, mac ‘n’ cheese, cornbread, all available sides and dessert. Pork belly is especially tasty, as are sides of house-made sauerkraut and collards. 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.