Franklin Barbecue was included in Eater restaurant editor Bill Addison’s Eater 38, the annual list of the most important restaurants in the country published today. He said Aaron Franklin's smoked meats "the country's most transcendent barbecue," calling out the pulled pork, turkey, sausages. But, of course, the highlight is always the brisket, which he described as "impossibly silken in texture and mosaic in flavor," dubbing it the pitmaster's "masterwork."
Addison also examined nation's restaurant and dining trends. He used Odd Duck's grandma plates and Olamaie's 24-strong American wine list as examples of nostalgic dishes and short wine lists.