San Fernando Valley, Los Angeles · restaurant
Wood-paneled walls, mounted longhorns, red vinyl booths. This is a Texas BBQ room that hasn’t needed updating since 1969. The beef rib dinner and brisket are what the place is built around: slow-smoked, foil-wrapped, and plated with pintos, coleslaw, and garlic bread. Order at the counter, take a number, and plan to linger.