Cuisine(s)
Barbecue
Price Scale
$$
Description

Meat snobs used to scoff that Seattle had no good barbecue. Then Jack Timmons set up a custom-built offset smoker outside his SoDo roadhouse (with subsequent spin-offs Downtown and in Amazonia). Timmons is a Texan—so brisket’s naturally the star, though you can’t go wrong with the meats or sides (oh, hey Frito pie). Chairs don’t match, service is happy and harried, but the many tenderizing hours meat spends in that smoker—not to mention the gleeful geekery surrounding wood choice, sauce minimalism, and once-a-week gargantuan beef ribs—renders this all very charming.

Meal Times
Breakfast, Brunch, Dinner, Happy Hour, Lunch
Good to Know
Child Friendly, Takeout
Locations