The Joint
Backstory
Pete and Jenny Breen, after deciding the the Bywater District was among the most culturally promising parts of town, opened the Joint in 2004. It had already established a reputation for goodness by the time Katrina hit, and when it reopened afterwards was one of those places whose return was much rejoiced in.
Dining Room
Nobody goes to a barbecue joint for creature comforts, but even with that in mind the premises come across as--well, they named it The Joint, didn't they? No misleading advertising, that. The neighborhood is interesting, full of century-old houses waiting to be renovated. It's also adjacent to one of the major administrative facilities for the Port of New Orleans.
Why It's Essential
As New Orleans continues to discover what real barbecue is about, we've managed to hold onto a few really good purveyors. The Joint, despite its abbreviated menu and minimal surroundings--is one of the city's best. This is barbecue for people who know that a bite should leave crunchy black shreds stuck in your teeth, and that the meat shouldn't stay on the plate when you pick up a rib.
Why It's Good
Barbecue is all about slow cooking, smoke, and a great dry rub. All of that conspires to leave an exciting bark on the outside and intense flavor in the inside. They are very aggressive in this matter, and that's what this barbecue lover is looking for.
Most Interesting Dishes
St. Louis cut pork spareribs <br /> Pulled pork<br /> Beef brisket<br /> Barbecue chicken <br /> Barbecue chaurice (hot sausage)<br /> Pulled pork sandwich<br /> Beef brisket sandwich<br /> Sausage sandwich<br /> Cole slaw<br /> Potato salad <br /> Baked beans<br /> Macaroni and cheese <br /> Pecan pie <br /> Key lime pie<br /> Peanut butter pie
For Best Results
Buy half again as much as you want and take it home. Barbecue is one of the few cuisines that lends itself to traveling in a car and saving in a refrigerator for a few days.
Bonus Ratings
1
Local Color
2
Value