On our map. We haven't walked through the door yet — here's why it's on the list.
The first restaurant from Montreal pitmaster John Lattuca, opened on Rue de la Commune in the Old Port. World brisket champion at the 2012 Jack Daniel's World Championship Invitational, Lattuca logged roughly 40,000 miles judging barbecue competitions across the United States before bringing the craft home.
The restaurant runs on "limited-batch barbecue," a Texas concept of brisket, pulled pork and ribs smoked low and slow over wood for up to fourteen hours, served in limited quantities Thursday through Sunday.
Lattuca Barbecue is on the Regulars map — spotted, not yet visited. Our guides are written on foot, door by door, and no one pays to appear: when we walk through the door, this note will become a portrait. No points. No coupons. Standing is earned.