By: Evan Wood
January 18, 2016
Good barbecue tends to hang out in hovels, shacks, joints, and holes-in-the-wall. Often the seedier a place feels, the better the food.
By that litmus test, Q39 does not look promising. With concrete floors and a large mechanical door that can create open-air seating, it’s a nice-looking place.
Based on the atmosphere and menu, it seems that Q39 is attempting to take this accessible, time-honored cuisine and elevate it.
Purists will insist that barbecue needs no elevation, but Q39 pulls it off beautifully. By sticking to the classics—brisket, pulled pork, ribs, coleslaw, potato salad—and throwing in a curveball or two, like the pork belly cassoulet, Q39 is basically a classic barbecue restaurant with a polished facade.
The food is delicious across the board. If you’re skeptical, order the judge’s plate with ribs, chicken, and pulled pork. The objective quality of three meats done right will win you over.