LeRoy and Lewis
It’s hard to improve on the art of traditional Texas barbecue, so the way to stand out from the salt-and-pepper-rubbed masses is to reinvent the brisket. LeRoy & Lewis do just that, using left-field proteins like beef tongue and eschewing beans and slaw for inventive sides like barbecue fried rice.
121 Pickle Rd.
www.leroyandlewis.com
