“I said, ‘By the way, who’s going to run this restaurant? Do you want me to run the business, as well,’” said Hwang, who had dreams to run a restaurant since he worked as a waiter while going to college for architecture.
The building owner agreed. So Hwang did what any good architect does before taking on a project: research.
“I went to other smoked barbecue places and analyzed their system to see what works,” he said.
Oiso BBQ’s top-selling dish is its hickory-wood smoked brisket ($14). Hwang said he uses only salt and pepper for a rub and smokes the meat for 10 hours.