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★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
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A counter-service food stall serving Texas-style barbecue smoked over white oak and infused with Dominican flavors. Pitmaster Ruben Santana launched the concept in 2020 as a backyard pop-up before bringing his signature brisket and ribs to this permanent waterfront market setup. Arrive early on the weekend if you want to secure the massive beef ribs, which regularly sell out before the dinner rush.
★ The Legend
Brisket
This USDA Prime beef brisket is seasoned simply with salt and coarse black pepper before undergoing a meticulous 14-hour smoke over seasoned white oak. Regulars know to ask the cutter for a mix of both the fatty point and lean flat cuts to experience the full range of textures and the deeply caramelized, peppery bark.
◆ Fan Favorite
Tres Golpes
A brilliant sandwich adaptation of the classic Dominican breakfast, featuring a soft brioche bun piled high with oak-smoked pulled pork, a thick slab of salty fried cheese, and sweet caramelized maduros. Regulars always drizzle it with the house's tangy, mustard-based gold sauce to cut through the rich, sweet-and-savory layers.
● Chef's Pick
Chicharron
Pitmaster Ruben Santana perfected this signature hybrid dish by seasoning thick-cut pork belly with traditional Dominican spices, smoking it for four hours, and finishing it with a quick flash-fry. The result is an incredibly juicy interior capped by an intensely crunchy, bubbly skin that Santana recommends eating with a squeeze of fresh lime.
◇ Hidden Gem
Longaniza Sausage
Most visitors stick to the standard brisket and ribs, completely bypassing this house-made Dominican-style pork sausage that is heavily spiced with garlic and oregano. The links are smoked over white oak until the casing snaps beautifully, revealing a coarse, savory grind that pairs perfectly with the sweet maduros.
Insider Tip
When you reach the front of the line, watch the butcher closely—they frequently slice off warm, burnt-end trimmings of brisket or crispy edges of chicharron as complimentary samples while they weigh your order. Make sure to ask for extra containers of the house green sauce, a garlic-and-herb-packed Dominican mojo that completely transforms the rich, smoky meats.