The story
Brisket & Rice began as a passion project. The chef, a self-described lover of good barbecue, turned a recreational hobby into a full-fledged restaurant. The team is small, the owners live in the area, and every plate reflects a commitment to quality that started with a backyard smoker. “We put in the work, so you don’t have to,” the menu reads—and they mean it.
The name says it all. The signature Brisket & Rice pairs a third of a pound of sliced prime brisket with a bed of fluffy jasmine rice. For a deeper fusion of Asian and BBQ flavors, try the same dish over their BBQ Fried Rice—wok-fried with cubed brisket, eggs, onion, and Chinese sausage. The homemade house sausage and jalapeño sausage are made link by link, weekly. Other standouts include St. Louis-style pork ribs, pulled pork, and a Brisket Sandwich on a Martin’s potato bun. Sides like cranberry almond slaw, street corn, and poor man’s macaroni round out the meal. End with homemade banana pudding.
In 2026, Brisket & Rice earned a Michelin Recommended distinction—a nod to its precise smoking, house-made charcuterie, and the way it bridges two cuisines without gimmickry. It’s a local spot where the brisket is central, the rice is a proper partner, and the cooking is honest. Dine in or take away; either way, the quality travels.
Recognition
Ambience
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