2Fifty Texas BBQ, A Great Barbecue Mini-Chain in Riverdale, and now in Mount Vernon Square

[nelumbo]

I was a little surprised not to find a thread for this one - maybe I missed it? Got takeout on the recommendation of a friend and also the sudden appearance in the #1 spot on Tim Carman's list of best BBQ. The restaurant is tucked away on a corner near the railroad tracks in "downtown" Riverdale, on the other side of the tracks from the little shopping center where I think the farmer's market is held. A little difficult to navigate with the purple line construction and changing traffic directions in this neighborhood.

We pre-ordered online the day before, as I have been told they tend to sell out quickly for same-day orders. Our order was Wagyu brisket gold label, pulled pork, chicken leg quarter, with sides of caramelized pineapple and cornbread. Apparently the menu changes daily. All of the meats were moist and tender, there were a few small containers of sauce which had a nice spiciness and wasn't overly sweet. I had the pulled pork, which had an excellent smokey flavor. The Wagyu beef came as two larger slices with a thick fat layer on top, and also a small end piece for tasting.

The sides were more mixed than the meats. The caramelized pineapple was basically cold chunks of pineapple in a sugary syrup with cinnamon - we ended up doctoring this into a pineapple salsa because no one wanted to eat sweet pineapple cubes. The cornbread was very moist and cakey in texture.

The restaurant has limited seating inside and one or two picnic tables outdoors, which were full of people on a chilly spring day. If you are able to plan ahead, this location is well worth the effort.

[Go for Gin]

I have really been enjoying the BBQ from 2Fifty.  Tonight, we had the St. Louis pork ribs, Wagyu brisket, a side of corn bread, and the key lime pie.  Both the brisket and rib meat are very moist, and I enjoyed the smokiness of the ribs.  The sauce (which comes in small containers) is not overly sweet and enhance the flavor of the meat.  It has been some of the best BBQ I have had in a long time.  There is a parking lot across the street that was quite full.  It also looked like the outdoor dining was doing brisk business, with a lot more foot traffic than I remember from my college days in College Park.  This is now our go to place for BBQ!

[Torshi]

It is well priced.  We enjoyed a good sized order with two friends and three kids.  They did very well with organizing a take out order- pre-ordered the day before.  I did buy some Martin's buns for the pulled type food.   They are definitely worth a try.

[Ericandblueboy]

Do they have table service?  

[MC Horoscope]

Picnic tables outside for now.

[dracisk]

On 5/2/2021 at 9:07 AM, Ericandblueboy said:

Do they have table service?  

On 5/3/2021 at 7:48 PM, MC Horoscope said:

Picnic tables outside for now.

Looks like they're seating people inside now, but I don't think they have table service.

Their website said they're closed Mondays, Tuesdays, and Wednesdays, but I picked up from here this past Wednesday, so the website isn't accurate.

I thought I was ahead of the game when I checked out their website the Monday before Father's Day, but almost everything was already sold out for Father's Day pick-up. Luckily my husband's birthday is shortly after Father's Day, so I shifted to birthday barbecue for him. We ordered prime brisket, pulled pork, and sausage links (a jalapeno and cheddar and a Texas hot link). We both agreed that the brisket had great flavor but was maybe TOO tender. Maybe this is personal preference, but we both like our brisket with a bit more structure. I'm not a huge pulled pork fan, but I really liked theirs. It had some nicely crispy bits and wasn't too fatty and I really liked their barbecue sauce on it. I didn't love the Texas hot link (this is definitely just personal preference -- my husband liked it), but I thought the jalapeno and cheddar link was great. I'm always up for a sausage with cheese inside!!

[JimCo]

Stopped by with the extended family on Sunday afternoon and it was surprisingly uncrowded given how this place is becoming a BBQ establishment that could hold its own in Texas. The specials today included Pork Brisket, and pupusas which could be ordered with brisket or pulled pork. We went with the brisket pupusas, a half-pound of pork brisket, a pound of beef brisket, a 'quarter chicken' (which was insanely huge), 2 beef poblano sausages, 1 pork cheddar sausage, a couple of pork ribs, potato salad and mac-and-cheese. It was all excellent. Highlights were the specials, along with the pork cheddar sausage. Incidentally, I saw a photo of Fernando Gonzalez (the owner/pitmaster of 2Fifty) at Goldee's BBQ class this summer. Goldee's is currently #1 in the Texas Monthly BBQ list. I really admire his drive to keep getting better, even when what he's producing is spectacular.

[Ericandblueboy]

Someone tell me why I should go to the Riverdale location instead of Union Market?  I ate at the Union Market location once and wasn't impresssed.

[JimCo]

1 hour ago, Ericandblueboy said:

Someone tell me why I should go to the Riverdale location instead of Union Market?  I ate at the Union Market location once and wasn't impresssed.

I don't think they cook on-site at Union Market, so you'll probably have better success at the original location.

[Tweaked]

The Union Market product is smoked at the Riverdale location.  You need to go to the mothership for the good stuff.    

[Ericandblueboy]

22 hours ago, JimCo said:

I don't think they cook on-site at Union Market, so you'll probably have better success at the original location.

So the stuff at Union Market is being  reheated, how different is it?

[JimCo]

9 hours ago, Ericandblueboy said:

So the stuff at Union Market is being  reheated, how different us it?

I'm not sure as I've never tried the Union Market location. I can say that I had a similar experience with Sloppy Mama's when they were serving out of a bar but cooking elsewhere. I thought it was awful. I just think the further you get away from the pit (and the pitmaster) the more can go wrong. I've been to the Riverdale location twice and it's been fantastic both times. And on both occasions, the owner and pitmaster Fernando Gonzalez was there and checking on everything.

[lion]

Been wanting to try it since seeing it on Signature Dish. Got to get over there some weekend.

[chinarider]

On 8/30/2022 at 8:05 PM, lion said:

Been wanting to try it since seeing it on Signature Dish. Got to get over there some weekend.

I really recommend it. The wagyu beef brisket and the beef ribs were the standouts for me. The latter are expensive but really really good. My kids have been talking about going back ever since we had it. Sides are less exciting, I liked the brisket beans but missed something a little more bitter, like collared greens, to offset the sweet.

[Tweaked]

The socials blew up today with the announcement that 2Fifty is opening a second location in the Mount Vernon Square area.  Sometime next year.  

[JimCo]

I've been to the 2Fifty location at 414 K Street NE twice now, and it was amazing both times. It's a little different than Riverdale in that they slice the meat and assemble the tray in front of you, rather than bring it to the table. The space is very nice, with a large dining room in the back.

The brisket was outstanding as usual, but the whole hog is what really steals the show. The pork is assembled with some vinegar sauce and they mix crispy skin into it as well providing a great porky crunch. I actually liked it better than what I got at Rodney Scott Whole Hog BBQ in Charleston, and that's no slam of Rodney's. 2Fifty is just doing it even better. 

The Mac and Cheese gets a sprinkle of something sweet (maybe sugar?) on top and then hit with a blowtorch before serving. It was crispy, gooey and delicious. They also add a hint of something to their banana pudding that makes it borderline addictive. It could be ginger snaps, but I can't put my finger on it. 

Having bbq this incredible within the city limits is a dream come true. 2Fifty is becoming some of the best bbq in the country, and I don't say that lightly.

[eatruneat]

Have gone to the K St NW location a few times. The pulled lamb and the brisket tamales are two things I would definitely come back for. As mentioned above, the pork was really really good as well. After the opening week, lines have dissipated and there's steady traffic now. I don't really like bbq but I have to say this place might convert me.

[DanielK]

I couldn't find a thread for Andy's pizza, but their current collaboration with 2Fifty's pork belly and bbq sauce is stellar.

[zgast]

Has anyone tried 2Fifty (Riverdale) for catering?

[DonRocks]

I had a half-pound of the Snake River Wagyu today ($22.50), along with a small Cornbread ($3).

You know, I had my choice (a very well-signed, obvious-to-the-diner choice) for "lean" or "moist," but with the Wagyu, I didn't even think to specify. The order came up with two medium-sized pieces of decent, sweet-ish (needed) cornbread, and two strips of very well-made brisket. On the side were pickles, red marinated onions, and plain white onions, and honestly, the tray (which cost over $30 with tax and a 15% tip) looked downright skimpy. 

Unless people like really gelatinous meat (and I have no one to blame but myself for this), I'd shy away from the Wagyu, and stick with the regular brisket. For some reason, I always "feel the need" to order like this the first time I visit somewhere, but I generally regret it (it's a personal preference, and not at all a knock on the barbecue itself).

I'd go to 2Fifty again in a heartbeat, but would tighten up my order a bit. This place is really good, at least the one in Riverdale Park.

I was in Austin 18 months ago, and I'm not going to compare (but if I did, I'd strongly prefer Austin - but again, one quick visit means nothing). Just take this as a data point, please.

[Marty L.]

2 hours ago, DonRocks said:

I had a half-pound of the Snake River Wagyu today ($22.50), along with a small Cornbread ($3).

You know, I had my choice (a very well-signed, obvious-to-the-diner choice) for "lean" or "moist," but with the Wagyu, I didn't even think to specify. The order came up with two medium-sized pieces of decent, sweet-ish (needed) cornbread, and two strips of very well-made brisket. On the side were pickles, red marinated onions, and plain white onions, and honestly, the tray (which cost over $30 with tax and a 15% tip) looked downright skimpy. 

Unless people like really gelatinous meat (and I have no one to blame but myself for this), I'd shy away from the Wagyu, and stick with the regular brisket. For some reason, I always "feel the need" to order like this the first time I visit somewhere, but I generally regret it (it's a personal preference, and not at all a knock on the barbecue itself).

I'd go to 2Fifty again in a heartbeat, but would tighten up my order a bit. This place is really good, at least the one in Riverdale Park.

I was in Austin 18 months ago, and I'm not going to compare (but if I did, I'd strongly prefer Austin - but again, one quick visit means nothing). Just take this as a data point, please.

Well, where in Austin?  There aren't *that* many places there that are better than 2Fifty, and those that are tend to have hour-long waits.

[DonRocks]

8 hours ago, Marty L. said:

Well, where in Austin?  There aren't *that* many places there that are better than 2Fifty, and those that are tend to have hour-long waits.

I did emphasize that this was merely one data point - you can’t (or at least, I can’t) judge a restaurant from one bifurcated piece of Wagyu brisket. My (unstated) purpose was merely to nudge first-time visitors towards their Creekstone Farms Prime.

In Austin, Terry Black’s, although I would strongly urge readers to look at Will_5198’s posts that follow - he’s an authority; I am not. But I’ll be spending some time there during this next year.

[will_5198]

8 hours ago, DonRocks said:

I did emphasize that this was merely one data point - you can’t (or at least, I can’t) judge a restaurant from one bifurcated piece of Wagyu brisket. My (unstated) purpose was merely to nudge first-time visitors towards their Creekstone Farms Prime.

In Austin, Terry Black’s, although I would strongly urge readers to look at Will_5198’s posts that follow - he’s an authority; I am not. But I’ll be spending some time there during this next year.

I've had (American) wagyu brisket before and while delicious, I would agree the returns are largely diminished. Creekstone Prime is what a lot of the big dogs in Texas use, and whether its the hand of the pitmaster or actually flavor, I prefer it to 44 Farms. 

For various reasons barbecue is now very expensive on both sides of the register, and in the last year or so I've seen more of the costs bleeding into side items to make up those margins. Combination plates are about the last value left, and not everybody serves those. Otherwise you need a group to share a platter so the price per person comes down. 

All that said -- I'm actually really excited to try 2Fifty one day. From what I've seen, it looks very comparable to many Texan spots.

[DonRocks]

3 hours ago, will_5198 said:

I've had (American) wagyu brisket before and while delicious, I would agree the returns are largely diminished. Creekstone Prime is what a lot of the big dogs in Texas use, and whether its the hand of the pitmaster or actually flavor, I prefer it to 44 Farms. 

For various reasons barbecue is now very expensive on both sides of the register, and in the last year or so I've seen more of the costs bleeding into side items to make up those margins. Combination plates are about the last value left, and not everybody serves those. Otherwise you need a group to share a platter so the price per person comes down. 

All that said -- I'm actually really excited to try 2Fifty one day. From what I've seen, it looks very comparable to many Texan spots.

“I've had (American) wagyu brisket before and while delicious, I would agree the returns are largely diminished. Creekstone Prime is what a lot of the big dogs in Texas use, and whether it’s the hand of the pitmaster or actually flavor, I prefer it to 44 Farms.”

—

I wasn’t going to write long about this, but now I am, about a more general concept.

I’ve seen about 30 operas in my life. After the first, “La Traviata,” I was  hooked (*)

But after having seen about 20 operas, my enthusiasm began to wane - I was seeing them with my co-worker who adored them, but I began to realize I was seeing them for his happiness, not mine. After about 30, I decided I simply didn’t like the genre - with few exceptions, the plots were trite, the music was (at best) simple melodies, albeit with sometimes beautiful harmonies, and the dreaded recitativ.

Google recitativ - it’s for the birds.

What does this have to do with Barbecue?

”Low and Slow” is great, but I’ve (finally) come to realize that it’s high-fat, marbled meats, e.g., American Wagyu that I don’t like cooked low and slow (unless the fat and collagen can contribute to the braising liquid; in barbecue, there is no braising liquid); I prefer the tougher, stew meats if anything. Or something in-between the two. It took me a long time (like opera) to realize this wasn’t some sort of personal defect.

(*) For first-time opera goers, I would recommend “La Traviata,” “Carmen,” or “The Barber of Seville” (which is where DiShGo lost her opera virginity a few years ago).

This probably doesn’t make sense, And I don’t expect it to, but it comes from a great deal of experience.

[mtureck]

On 7/25/2024 at 12:17 PM, DonRocks said:

I did emphasize that this was merely one data point - you can’t (or at least, I can’t) judge a restaurant from one bifurcated piece of Wagyu brisket. My (unstated) purpose was merely to nudge first-time visitors towards their Creekstone Farms Prime.

In Austin, Terry Black’s, although I would strongly urge readers to look at Will_5198’s posts that follow - he’s an authority; I am not. But I’ll be spending some time there during this next year.

Must be a huge platter if that's a half pound of brisket. 

[DonRocks]

1 hour ago, mtureck said:

Must be a huge platter if that's a half pound of brisket. 

(Upside-down tub of butter and dill-pickle slices included for perspective.)

Honestly, this was so rich I’m glad there wasn’t more.

[JimCo]

On 7/26/2024 at 5:14 PM, DonRocks said:

Honestly, this was so rich I’m glad there wasn’t more.

I was fortunate enough to attend Camp Brisket at Texas A&M in 2020, shortly before the pandemic. One of the activities was a blind taste test of brisket slices  (select, choice, prime, and wagyu) and score them on a scale of 0-5. They then compiled and averaged the scores. While I don't remember the final tally, I recall that are ratings were unremarkable as we scored them like you would expect. What was surprising (to me) was that the scores for prime and wagyu were incredibly close. Like within a tenth of a point. They said that our scores mirrored the same results as previous camps. The point being that wagyu does taste better, but the difference is so close as to be negligible - especially given the prices for wagyu.

I did order the wagyu at Two-Fifty once and found it to be too fatty for my tastes. It was the one time I remember using bbq sauce on brisket because I needed the acid to cut through it. I now just order 50/50 fatty/lean and always skip the wagyu, both at Two-Fifty and other places.

[DonRocks]

1 hour ago, JimCo said:

I did order the wagyu at Two-Fifty once and found it to be too fatty for my tastes. It was the one time I remember using bbq sauce on brisket because I needed the acid to cut through it. I now just order 50/50 fatty/lean and always skip the wagyu, both at Two-Fifty and other places.

Yeah, I consider saucing great barbecue brisket on a par with dumping Old Bay on steamed blue crabs (in other words, don’t!)

But I confess, towards the second half of the wagyu, I poured some sauce on my plate and dipped it for precisely the reason you mention.