The Turkish guys behind upmarket Turkish restaurant Garlic have taken their knowledge of all things meaty and grilled, and segued into the Texan barbecue game. The result is a packed-out restaurant that sells out regularly to feed a queue that never fails to wrap around the block, even though the team have two enormous steel smokers at their disposal. Although not traditionally Texan, healthier sides like kale and mango salad or baked broccoli do well to offset the severe case of the meat sweats you’re about to be diagnosed with.
