The Joint

"Expect a line at the Joint, the iconic barbecue spot where the wait is accompanied by whiffs of smoky, porky goodness. Dig into platters of burnt brisket ends, ribs slathered in vinegar-based sauce made at the restaurant, decadent mac and cheese — heck, why not top that dinner salad with more meat? Copious portions, friendly service, daily daiquiri specials: what’s not to love? For a city that was slow to embrace barbecue, the Joint is a tastemaker." - Beth D'Addono, Clair Lorell

"This Bywater landmark known for its pork ribs, brisket, pulled pork, and locally made chaurice sausage is one of the city’s oldest and best, a true classic. The dining room is open, a joyful thing indeed for the many fans who can’t wait to tuck into the brisket burnt ends and some of the juiciest ribs in town. Homemade pie by the slice? Yes please. Daily fruit daiquiri specials? Indeed. Excellent sides here as well." - Eater Staff, Clair Lorell

"New Orleans isn't exactly known for their barbecue. But just like when you end up singing karaoke with a stranger or learning that you actually like absinthe, this city has a habit of delivering the unexpected, and that’s what you get at The Joint. This barbecue spot just a few blocks from Bacchanal serves all of the classics, but ribs and sausage are what they do best, and make sure to grab a slice of peanut butter pie, too." - team infatuation, megan braden perry

"Perhaps it’s an easily overlooked fact at this famed barbecue destination, but the frozen drinks at the Joint are great, too. They’re called daiquiris, but in New Orleans that doesn’t mean they are made with rum, so don’t be a pedant. There are two frozen daiquiris on offer every day, and they switch out daily but include flavors like blueberry mint mojito, passionfruit margarita, vodka pink lemonade, gin limeade, etc." - Beth D'Addono, Clair Lorell