ZZQ brings Central Texas barbecue technique to Scott's Addition, filtered through Central Virginia influences. Chris Fultz, a native Texan and self-taught pitmaster originally trained as an architect, founded the operation with Alex Graf in 2013 after the two began smoking meat together in 2011.
The menu runs through beef ribs, pulled pork, and barbecue sandwiches, backed by sides like collard greens and Texas caviar. The jalapeño mac and cheese has built a following of its own among regulars. Portions sell by the pound, and the kitchen has developed a reputation for running out before the day is done.
Richmond Magazine named ZZQ one of the city's best restaurants in 2025.
The menu runs through beef ribs, pulled pork, and barbecue sandwiches, backed by sides like collard greens and Texas caviar. The jalapeño mac and cheese has built a following of its own among regulars. Portions sell by the pound, and the kitchen has developed a reputation for running out before the day is done.
Richmond Magazine named ZZQ one of the city's best restaurants in 2025.