"Curry Boys BBQ opened as an outdoor pop-up in 2020 during the pandemic but now has a brick-and-mortar restaurant—a bright pink one no less—sited on the St. Mary’s Strip, one of the city’s hippest neighborhoods. Curry Boys was founded by partners Andrew Ho, Sean Wen, and Andrew Samia, who all hail from Houston. The menu here is a Thai and Texan mash up and reflects Ho’s and Wen’s multicultural upbringings. Each of the main dishes (take your pick of brisket, sausage, mushrooms, or chicken) at the restaurant is served on jasmine rice and a Thai curry that perfectly marries with that tender protein. The Smokeshow, for example, features a slice of fatty brisket paired with green curry. But don’t write off the fusion offerings as a gimmick—the boys are serious about their ’cue, and all of the meats are perfectly cooked and seasoned. Consider ordering a side of its tangy and refreshing cucumber slaw or curry creamed corn to go with your order." - Mae Hamilton