Not everyone who eats at a barbecue restaurant is craving an onslaught of protein. For diners seeking some omnivorous diversity, it’s possible to make a meal entirely out of enviable side dishes. Here’s what we’re ordering.
Mac and Cheese
Smokecraft Modern Barbecue
Five cheeses conspire to make this pasta a gooey treat. The dish, which includes cheddar, Jack, Swiss, mozzarella, and a “secret ingredient,” has won big in BBQ competitions, where the mac game is hotly contested. 1051 N. Highland St., Arlington
Old Fashioned Kale
The Pit Stop
Collards may be the most common leafy green served at barbecue joints, but the lovingly crafted kale here proves that it’s not always the best. Yes, bacon gives the dark tangle of vegetal matter a bit of a fatty advantage, but a hint of sweet-and-sour flavor is what makes it a regular order. 46230 Cranston St., Sterling; Gilberts Corner Farmers Market, at intersection of U.S. 50 and U.S. 15, Aldie (weekends only)
Buttermilk Biscuits
Ruthie’s All-Day
There are plenty of drool-worthy biscuit specialists in NoVA. But we think the flaky specimens here, with their buttery centers and crisp edges, may be the best in the region. Spread them with the house-made preserves for even more down-home charm. Better yet? Throw some pulled pork on there, too. 3411 Fifth St. S., Arlington
Ginger Sesame Slaw
Odd BBQ
A vegan dish? Gasp! Yes, even the most avowed carnivores will find themselves making it a habit to order this Asian-inflected red cabbage salad. Tahini subs in for mayonnaise to give the vinegared slaw a pleasant creaminess to offset its tangy, gingery zap. 4520 Daly Dr., Chantilly
Custard-filled Cornbread
Monk’s BBQ
The rustic pastry might remind diners of a warm lemon bar flavored with corn instead of citrus. No one ever said barbecue was about abstinence, so order something that could easily sub in as a dessert for a side dish that will make a meaty meal even more memorable. 251 N. 21st St., Purcellville
Feature image courtesy Smokecraft Modern Barbecue
This story originally ran in our April issue. For more stories like this, subscribe to Northern Virginia Magazine.
