"A September pop-up between Filipino chef Paolo Dungca and local chain Supreme Barbeque was so popular, it’s now here to stay for the foreseeable future. Served exclusively out of Supreme’s Annandale, Virginia location, the collaboration calls for pork ribs tocino, smoked chicken insal with acharra and chili-vinegar, and cassava cornbread with macapuno butter. Supreme Barbeque owner Jeremy Canlas has experience combining Asian flavors with American barbecue at its dual D.C. locale, which serves 16-hour smoked brisket alongside brewed-to-order teas from Auntea Boba." - Pat Padua, Tierney Plumb
Supreme Barbeque