Danny Edward's Famous Barbeque

Around noon, the downtown work crowd pours in by the masses to eat at this lunch-only, 18-seat, itty bitty haunt that is a taste of smoke house heaven. Edward’s ‘que is a tough one to beat—he dry rubs his ribs in a secret spice mixture before smoking them out back for about eight hours. As you walk through the door, the smell of his sweet and spicy Texas-style sauce is enough to make your mouth water.

The lunch going crowd raves about the thickly sliced, hickory-smoked brisket sandwich in which Edwards himself hand-slices the brisket (he smokes over 200 pounds of brisket everyday!), piles it on a toasted bun, and loads it with special sauce. He then wraps it in butcher paper to be eaten right on the spot. Be sure not to overlook the ribs or the burnt ends either—they are just as delicious. Not in the mood for meat? Danny serves up a great tasting grilled chicken sandwich as well.

French fry and onion ring lovers beware--Edward’s doesn’t have a deep fryer, but offers diners plenty of scrumptious sides. From coleslaw and pasta salad to smoky baked beans, one taste and you will be heading to Danny Edward’s for lunch on a regular basis.