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MICHELIN Restaurants
@michelinrestaurants
31followers
19459places
"Sélection du Guide MICHELIN 2026 : Bib Gourmand. Cuisine : Barbecue, Regional Cuisine."
Eater Essential Restaurants
@eateressentialrestaurants
1followers
845places
"Sélectionné dans Eater Essential Restaurants — Orange County, liste mise à jour le 13 juillet 2026."
101 Best Restaurants in Los Angeles 2025
@latimes101
0followers
101places
"Classé n°61 des 101 Best Restaurants 2025 du Los Angeles Times."
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"Heritage bbq notes: Pulled pork was good, but don’t need more than a half pound Brisket was good, but 3 slices (half pound ish) is enough. Make sure to get fatty moist pieces. Do not get the jalapeño cheddar kielbasa Burnt ends were really good! Half pound is enough. Pork ribs were good. Half pound is enough. The chicken with Alabama white sauce was really good! Half chicken is enough. Mac and cheese was really good! Need the large size. Potato salad was really good! Need the large size. Cornbread muffin was good. One was enough. Ask for more fixins’. The pickles, pickled red onions, and pickled peppers were really tasty. This will be a lot of food. Even with both of us hungry we won’t finish this. "
@allylynn
"Food & Wine, Texas Monthy Top 10"
@bfelt
"Mocho. Uno dei migliori barbecue di sempre. Livello imbarazzante."
@scristofori
"Heritage Barbecue San Juan Capistrano Barbecue $$ Take out The future of barbecue in California — and America — probably will read and taste very much like the cross-cultural connectivity that pitmaster Daniel Castillo is shaping in San Juan Capistrano. As with many savants of the new generation, Castillo looked to Central Texas to master technique; he perfumes meats over California white oak in four 1,000-gallon pits. Yet as he grows more assured in his own smoky arts, he casts a wider spell. The brisket, beef ribs and chorizo links may share the menu with pastrami, striated blocks of pork belly glazed in the manner of char siu and perhaps a special of smoked shrimp in green curry. On the side? Beans beefed up with brisket and guajillo chiles, jalapeño cornbread and potato salad that in the day’s mix of flavor may conjure the American South or Hawaii. The array changes ceaselessly, but there is one constant at Heritage: the line, which you’ll encounter no matter the time or day."
@ashigu
"Texas style/slow smoked/pickled red onions/mustard based sauce/potato bread"
@tomsupero