A former fine-dining chef — Chef Brian Treitman once worked for renowned restaurateur Ken Oringer — Treitman left white tablecloths behind in favor of a mobile barbecue trailer that grew such an avid following for its pulled pork and brisket — his brisket Reuben is out of this world — that he quickly opened a standalone restaurant, in 2009. There, the chef goes through so much beef, pork and poultry in a week that he is now forced to order by the ton, earning raves from locals, visitors, barbecue fans and culinary pros.
Special Dishes: Brisket Reuben
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