January 1, 2014
Best Restaurants Magazine
“The main attraction at Walrus + Carpenter escapes the attention of most people who eat there: that would be the big tank smoker out back, a reverse-flow behemoth powered by oak and cherry wood that looks like it should be coupled to a freight train. While the surrounding Black Rock neighborhood sleeps, the smoker chugs through the night, and what gets pulled from it the day after — maple-bourbon baby back ribs, coffee-rubbed spare ribs, spice-rubbed beef brisket and port shoulder ribboned with fat — has quickly become the stuff of legend.”