Stone-cold serious barbecue makes its way to the DC area via this rustic spot from owner, Steve Salis. A handful of communal picnic tables arranged under a string of bistro lights mark the entrance to the Federalist Pig—once inside, you’ll see a long line of customers snaking through the space, waiting to order at the counter, where the servers pile your grub onto butcher paper-lined trays.Over in the kitchen, the pitmaster's wood-smoked pork, brisket, and turkey might just be some of the best ‘cue you’ll find in town. So do yourself a favor and order the “works” to try a bit of everything only to find that almost nothing disappoints. Equally craveable are their inventive and filling sandwiches, with clever names like The Faux Q or The Big Bad Wolf.