Searching for great brisket minus the long lines a la Pecan Lodge? Observer critic Scott Reitz (mostly) approves of the barbecue being turned out at new Deep Ellum bar WORK, although he's not a fan of the thick, sweet "sugar cookie" crust. (He also proclaims the new spot "sort of like industrial/emo Hooters with much better food and slightly more interesting outfits," so there's that.) [City of Ate]
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