Hole in the Wall Barbecue has been serving Downtown Seattle since 1989, founded by Chuck Forsyth after years on the barbecue and chili cook-off circuit. John and Diane Forsyth now run the family operation, preserving Chuck's original recipes and the no-frills, counter-service format he built the place on.
Meats are hand-trimmed and smoked on site for up to 16 hours. The beef brisket is hand-sliced to order, and St. Louis-style pork ribs, dry-rubbed and served with sauce for dipping, show up on Thursdays and Fridays. Everything can be ordered "wet" with the house Bullwhacker BBQ sauce, made fresh daily in mild, medium, or hot. Chuck's Railroad Chili, which won championships on the cook-off circuit before the restaurant existed, is still on the menu.
Situated near Pioneer Square and the downtown business district, it's built around a lunch crowd from the surrounding office blocks.
Meats are hand-trimmed and smoked on site for up to 16 hours. The beef brisket is hand-sliced to order, and St. Louis-style pork ribs, dry-rubbed and served with sauce for dipping, show up on Thursdays and Fridays. Everything can be ordered "wet" with the house Bullwhacker BBQ sauce, made fresh daily in mild, medium, or hot. Chuck's Railroad Chili, which won championships on the cook-off circuit before the restaurant existed, is still on the menu.
Situated near Pioneer Square and the downtown business district, it's built around a lunch crowd from the surrounding office blocks.