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Best New BBQ: Pit Masters and Grill Geniuses

23 May 2012

By Gina Hamaday // Food & Wine Magazine
Southern-style barbecue has infiltrated every corner of the country. Here’s a coast-to-coast guide to the latest places, plus new spots that bring live-fire grilling into the kitchen.

Best New BBQ in the Midwest

Best New BBQ: Masu Sushi & Robata, Minneapolis

Masu chefs use robata-grilled fish in sushi rolls.
Photo © Lars Swanson.

Masu Sushi & Robata, Minneapolis

Local resident and Bizarre Foods host Andrew Zimmern loves this grill-focused joint, decorated with blinking Pachinko machines (a Japanese arcade game). 330 E. Hennepin Ave.; masusushiandrobata.com.

Yusho, Chicago

Matthias Merges, the former chef at Charlie Trotter’s, owns this Japanese restaurant specializing in small plates, like beef tongue and veal sweetbreads cooked over long-burning, low-smoke pressed charcoal. 2853 N. Kedzie Ave.; yusho-chicago.com.

Eli’s BBQ, Cincinnati

After selling his signature pulled-pork sandwich at local markets, Elias Leisring opened this bare-bones spot. His signature move: using a pizza cutter to chop the pulled pork extra-fine. 3313 Riverside Dr.; elisbarbeque.com.

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