Find Smoky, Slow-Cooked Religion at Seattle’s New Barbecue Church
And for the love of God, don't skip the mac 'n' cheese.
By Chelsea Lin July 17, 2017
This article originally appeared in the July 2017 issue of Seattle magazine.
Listening to Matt Davis talk about barbecue is a little like going to church. There’s passion—so much passion that he quit his day job in woodworking to bring barbecue to the people. There’s history—the recipes taste of his Kansas hometown. And there’s community—the locals who have made his new restaurant a gathering place.
Davis launched the mobile Wood Shop BBQ with partner James Barrington (who also owns food trucks Hallava Falafel and Bread and Circuses) in 2014. They added a brick-and-mortar Central District location in January.
Hits include the brisket cooked slowly over a combination of Ozark hickory and central Texas post oak in the smoker they’ve nicknamed “Brad Pit”; fall-off-the-bone pork ribs; and smoked jalapeno mac ’n’ cheese piled with pulled pork, pickled onions and their signature barbecue sauce. And because every self-respecting barbecue spot leans heavily on the brown liquor, there’s an impressive assortment of whiskies. Let the sermon begin.
Central District, 2513 S Jackson St.; 206.557.8090; thewoodshopbbq.com
Follow Us
Opening Night: This Tiny Pioneer Square Restaurant Is About to Be Standing Room Only
In the former Salumi space, Doris serves martinis and playful snacks at tables close enough to make a new best friend.
Welcome to Opening Night, our new column about hot new restaurants around Seattle. For our debut edition, we went to a media preview at Doris, a teeny-tiny Pioneer Square spot that oozes style. Longtime Seattleites may get a bit of a shock when they walk into Doris. The narrow, hallway-shaped space on the corner where…
House Special: Soondae Gukbap at Busan Jeong
Every component of the signature pork soup is made in-house to create a lasting impression.
Seattle is not short of quality Korean restaurants, but many offer similar menus built around the best-known, most popular dishes. When global restaurateur Hoyeon Park moved to Seattle, he noticed that it was difficult to find authentic Busan-style pork soup, a beloved comfort food in Korea but largely unknown in the States. Park currently operates…
Restaurant Roundup: Cold Noodles and Underground Italian
Here’s what was served up recently in the Emerald City.
Noodles might not be at the top of everybody’s list when it comes to treats to cool off this summer—but they should be. Slurping down cold udon, naengmyeon, or bún is as refreshing as it is tasty. There are plenty of Japanese, Korean, and Vietnamese restaurants putting their best chilled dishes forward for the season,…