My husband and I travel locally quite frequently with our three young children because the thought of flying frankly scares me. We have been to zoos, nature centers, and attractions up and down the East Coast from New York to Florida and
The BBQ Joint - Easton
along the way we have stopped in some pretty amazing restaurants. My husband does all the legwork for our foodie pit stops, and last week we found a great little place on the way to the Eastern Shore called The BBQ Joint on Dover Street in Easton.
Just a few short blocks off Route 50, this heavenly haven for Southern-style barbecue is carefully crafted by Chef Andrew Evans. The atmosphere is casual yet strangely elegant, small yet accommodating, rustic yet manicured. The menu is jammed packed with delectable down home southern goodies from a barbecue tasting sampler with pulled pork, sliced brisket, and spare ribs to smoke house chili cheese fries and pan fried chocolate chip cookies. They even have a kids’ “piglet” menu with mac-n-cheese and hot dogs. The one surprising star of our entire experience was the cornbread — TO DIE FOR –worth a visit just to sample it!
Right: Mike Dietze Left: Chef Andrew Evans
Though the BBQ Joint only opened earlier this year, Chef Evans came to Easton in 1999. He purchased and fully renovated a historic 1790 mansion in the heart of downtown Easton and transformed it into a contemporary boutique hotel with four suites, three guest rooms and a 45-seat restaurant. The Inn at Easton welcomed its first guest in June 2000. Chef Evans’ culinary vision earned The Inn at Easton recognition from Food & Wine magazine, where the restaurant made the top 50-hotel restaurants list in both 2002 and 2003.
So if you are in the vicinity, check out the BBQ Joint, it was so worth the 30-minute detour from our yearly Ocean City trip.
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