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  • Review: The Joint

    Review: The Joint

    Ian McNulty on the Bywater barbecue shack, which moved to more upscale digs last February
    • Sep 11, 2012

Restaurant Details

The barbecue spot offers brisket, pulled pork, baby back ribs, sausage and chicken. House-made pastrami is dressed with spicy mustard and coleslaw and served on rye bread. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

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4.1 out of 5

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