The owners of artisan bread bakery The Kneaded Bread have ventured into the realm of barbecue with this Southern and Midwestern eatery. Mouthwatering smoky brisket, pulled pork-and-coleslaw sandwiches, Texas no-bean chili, and heaping sides of collard greens and house-cut fries make for a bring-a-big-appetite meal. Ice tea in take-home mason jars and meals served on tin trays are just a few down-home touches that make this restaurant a homey winner. Open for lunch and dinner seven days a week.
Best Barbeque 2012
Best Barbeque 2013
Kids-Dining with Kids 2013
Best Brisket 2006. Tasting smoke may sound like an odd food experience (especially to us Yankees) but any Southerner worth his or her charming accent knows that smoky flavor is a key attribute of authentic Texas brisket. At Q, the brisket is done just right via a Southern Pride-smoker and sharply sweet barbecue sauce. Don't be ashamed if you find yourself licking your fingers--eating real barbecue is a messy business!
Best Mixed Berry Pie 2010. Imagine a thick, homey pie crust filled with the riotous hues of blue, purple, and red, in which the sugars of strawberry and blueberry are spiked with the acids of raspberry and blackberry. This fruity, sweet ending is like a Fourth of July picnic on a plate—which makes total sense at Port Chester’s version of a down-home barbecue.
Meatiest Wings 2011. Looking at these wings strikes diners with fear, for the creature that sported them must have been shoulder-height. True, it was flightless, but it was still a bruiser—more like something from the Hall of Dinosaurs at the American Museum of Natural History than from a modest poultry farm. But beyond their mass, these wings are also special for being smoked—they’ve been spun around Q’s massive smoker to emerge, nearly greaseless, and kissed by wood.