Silver and Sons has opened Bethesda. Here’s the much-expanded menu. https://www.silverandsonsbbq.com/menu-2. So many things to try!
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I went to Silver and Sons on their opening day – and I’ve written up. I had some smoked lamb and gruyere in a Sufa – a Yemeni style pita that was very good,
and. some of their pastrami – from short ribs.
I think has the best traditional pastrami seasoning of the hot smoked. pastramis in the area, adn good tenderness.
The guy next to me as very high on his brisket sub (sourdough challah long roll.) and the macaroni and cheese – the best he’d ever tasted.
There was one severe glitch – not bad for opening day – and they jumped on it immediately.
I hope they can maintain quality and do well. Montgomery County has a lot of strength but they’re very weak on barbecue. I plan to go back to try the brisket sandwich, and their merguez kofta, which I’d like to get on that long roll.
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Sondheim said “Form follows function”. I feel Tim is more of a function follows form. I ate at so many places with a great backstory where the food was just ordinary and pedestrian at best. At random, he does call out some great places but I put very low priors on his opinion actually changing mine.
DCity and Texas Jack’s are but two examples. Some of the worst restaurant experiences I have ever had.
I’m with you on DCity. I went after he rated it #2, I think, in the area, spent $50, backwhen that was a lot of money, and got some of each meat and a couple of sides. I threw everything away after a couple of bites.
I went, had terrible service and food. Then when I complained, they invited me back for a make up and it was worse. Neither meal was worth the calories.
I believe DCity had two iterations. The guy from Federalist Pig started it as a carry-out, it moved locations, then he left. So it depends when you went.
I’ve been to Texas Jack’s only once, early on. I though the brisket was top notch. My workplace has brought it in a couple of times more recently, and it was still very, very good.
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That’s right. When DCity was located near the intersection of North Capitol and Florida, Rob Sonderman (now the owner of Federalist Pig) was the pitmaster and it was solidly good barbecue. Then he left and they moved to their current location. I’ve only eaten at the new location once, a long time ago, and it was decent though nothing like when Sonderman was there.
In the early days at Texas Jack’s, I thought it was okay but my wife was a fan. Since then, I"ve had several awful experiences with it, including one time when the brisket was so awful that we didn’t even bother to take the plentiful leftovers home.
It’s good to hear they have had some good days too.
I recall three DC locations – the carry-out, a short-lived sit down place at, I think, and then their current spot. https://johntannersbbqblog.wordpress.com/2016/06/10/back-to-dcity-smokehouse-washington-dc/
I thought Texas Jack’s was competitive back when there wasn’t much competition. I haven’t been in several years, and see no reason to go again.
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As I mentioned in my first response, I had success at Smokecraft in Arlington. They have some interesting bbq-related sandwiches like a French Dip, Club, Cubano, and Reuben, all made with some smoked meats.
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I agree about Smokecraft. I think their food is good fusion barbecue. I wouldn’t put it in the top places in the country or even in the DMV, but I’m always willing to eat there if someone suggests it.
You’re right. I had forgotten about the Wicked Social Club location. If my memory is right, that was right after Rob Sonderman left them and the quality immediately declined (based on my one time eating there).
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For those. interested, I just posted on the difference between cold smoked and hot smoked pastrami – Pastrami Better than Katz’s.
I expect universal agreement.
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