4505 Burgers & BBQ Awards

4505 Burgers & BBQ Restaurant Review:

About the restaurant: You'll know it by the long lines trailing out its door, the jolly crowd thronging the streetside patio that provides nearly all of its seating, the sign exhorting "Pig In or Pig Out" and the unmistakable, irresistible sweet-and-smoky barbecue smell wafting from inside.

Food & Drinks: The flesh served at 4505 is of a high order: owner/butcher Ryan Farr buys whole pasture-raised animals from local farmers, then uses every inch of each creature. From a vintage wood-fired barbecue pit emerge massive, finger-smacking spare ribs and some of the city's softest, most succulent brisket, pulled chicken and pulled pork. Farr's crisp chicharrones preceded 4505's opening; his plump, juicy burgers (add a fried egg for full effect) rapidly became justifiably legendary; platters with a range of house-made sides (from Parker rolls to chunky tallow-fried fries) are feed-the-family flesh-fests. Wash it down with hard lemonade; wine and local beer are on tap. Worthwhile novelties include the Frankaroni (a fried mac-and-cheese-and-frankfurter patty) and, for stubborn meat-resistant standouts, a vegetarian grits/egg/pepper/cheese sandwich. If you still have room for dessert, order a scoop of ice cream or a root beer float.