Sit down at these spots and the first question hits fast: sweet, tangy, or spicy. The sauces tell regional stories and start conversations that last longer than the smoke in the pit. You will taste bold traditions, friendly rivalries, and a few surprising twists. Bring napkins and opinions, because you will need both.
Paulie Gee’s – Brooklyn, New York
At Paulie Gee’s, the sauce debate starts the second you scan the chalkboard. One bottle leans sweet and molasses rich, while another bites with apple cider vinegar that wakes every smoky edge. You taste, pause, and suddenly the table splits into teams.
Brisket lands silky, and ribs arrive with a glossy bark that begs for a contrasting drizzle. I nudge you to try a half and half plate, then mix sauces right on the butcher paper. The bright pickles and pepper heat make every bite pop.
By dessert, napkins are wrecked and opinions sharpened. You might think you chose a favorite, until one last dip changes everything. That is the fun here: flavor arguments worth repeating.
Pizzeria Bianco – Phoenix, Arizona
In Phoenix heat, Pizzeria Bianco surprises with a barbecue detour that stirs conversation. A chile kissed sauce perks up smoked chicken, while a tomato forward option leans sweet with a peppery finish. You try one, then the other, and the desert air suddenly feels cooler.
The pit smoke finds harmony with blistered crust edges and charred veggies. I tell you to drag a rib through roasted garlic oil, then add a thin stripe of the spicy blend. The contrast highlights the bark and brightens the chew.
Soon your group is bargaining for the last wing and a final drizzle. The debate ends only when the tray empties. Around here, spice wins hearts, but vinegar steals the encore.
Tony’s Pizza Napoletana – San Francisco, California
Tony’s Pizza Napoletana waves you in with wood fired aromas, then nudges you into barbecue territory. A Calabrian chili sauce sparks conversation with fruity heat, standing beside a brown sugar molasses classic. You play referee with a tangy vinegar bottle that slices through the richness.
Brisket edges crunch with smoke, making each dip feel like a new discovery. I suggest tasting plain first, then layering sauces in stripes to track what works. The pizza crusts even moonlight as sauce mopers.
Soon the table becomes a tasting lab, napkins dotted with color. Some chase sweetness while others vote heat. The final verdict is usually both, because balance keeps the smoke singing.
Emmy Squared Pizza: West Midtown – Atlanta, Georgia
At Emmy Squared in West Midtown, the barbecue conversation flips between peach kissed sweetness and Carolina mustard tang. The ribs carry a lacquer that loves heat, while brisket soaks up sharp golden notes. You will argue flavors with a grin before the first slice hits the table.
A hot honey sidecar nudges everything into spicy territory. I tell you to try mustard first, then chase it with the peach glaze for a sticky, sunshine bright finish. The potato rolls act like perfect sauce shuttles.
By the time fries arrive, your team has formed. Some crave the bite, others chase the fruit. Either way, smoke and crunch keep you reaching back for one more dip.
Buddy’s Pizza – Detroit, Michigan
Buddy’s brings Detroit grit to the sauce standoff. Thick tomato molasses rides shotgun beside a sharp cider vinegar pour that cuts like a Motown bassline. You start on wings, and suddenly someone is painting crust corners with both.
The square pan crisp gives brisket ends a sturdy landing pad. I nudge you to dip once in sweet, once in tang, then take a bite of crunchy corner cheese for contrast. It is messy, loud, and perfect.
Debate rumbles between caramel depth and puckery snap. The city knows balance, and your taste buds do too. When the tray clears, your fingers tell the story in red and gold streaks.
Pieous – Austin, Texas
Pieous speaks fluent Central Texas smoke, so sauce here is a conversation, not a cover. A peppery mop sauce glides thin, teasing bark without stealing thunder. Then a tomato molasses glaze leans comforting, like a nod to backyard weekends.
You taste brisket straight first, because that is the rule. I suggest a dime sized puddle of each sauce, then drag just the edge to compare. Oak smoke, black pepper, and gentle sweetness find harmony fast.
Arguments are friendly and frequent. Some swear meat needs only salt and time, others crave that sweet lift. Either way, the board empties while your opinions get louder and your grin gets bigger.
Pequod’s Pizza – Chicago, Illinois
Pequod’s crowds know how to argue flavor kindly. Rib tips land smoky and sticky, begging for either a sweet Chicago style sauce or a giardiniera spiked firebrand. You dip, your friend counters, and the table becomes a scoreboard.
Caramelized cheese crust makes an ideal dunking partner. I suggest alternating: one bite with sweetness, the next with pickled heat, then a mix for balance. The result feels like a windy day wake up.
The debate is never mean, just enthusiastic. Heat lovers rally, sweet seekers smile, and everyone keeps sharing napkins. By last call, the winner is whichever bottle runs dry first.
Home Slice Pizza – Austin, Texas
Home Slice brings backyard energy with a serious sauce lineup. Spicy red hits with chile warmth, while tangy vinegar snaps clean through char. You add a garlic herb drizzle and suddenly the conversation shifts to balance.
Wings arrive blistered and juicy, perfect for side by side testing. I tell you to try a three way tasting on the paper plate, then chase with a pickle chip. Your taste buds ping pong and your smile keeps growing.
Friends switch favorites mid meal, which is half the fun. In Austin, opinions are as free as refills. By the end, the spicy bottle looks suspiciously empty.
L&B Spumoni Gardens – Brooklyn, New York
L&B Spumoni Gardens slides from nostalgia to debate in one tray. A sweet tomato sauce comforts like Sunday dinner, while a vinegar pepper bottle snaps with city attitude. You taste both and feel the neighborhood argue in friendly tones.
Pork shoulder carries smoke gently, inviting careful drizzles. I recommend a light sweep of sweet, then a sharp line of vinegar to brighten the edges. The contrast keeps bites lively and addictive.
Between bites, you chase with spumoni and grin. Brooklyn knows how to keep conversations moving and plates full. Your favorite will change twice before you reach the corner piece.
Jet’s Pizza – Sterling Heights, Michigan
At Jet’s, the sauce talk happens over square edges and saucy fingers. Thick sweet sauce clings to wings, while a mustard vinegar bottle brings midsummer sharpness. You swap dips and find the tug of war strangely satisfying.
The crispy corners and bubbly cheese offer ideal ballast for bold flavors. I tell you to coat one wing in sweet, then chase with a mustard kiss. Suddenly the spice cabinet feels alive.
Friends lean in, comparing notes like a tasting panel. The winner depends on mood and the next bite. Around here, balance beats bravado, and every napkin tells the tale.
Blaze Pizza – Pasadena, California
Blaze in Pasadena moves fast, but the sauce debate refuses to rush. Chipotle honey whispers smoke and sweetness, while citrus vinegar pops like California sunshine. You build a plate that swings between both, just to keep the conversation lively.
Smoked chicken takes well to experimentation. I suggest a bite plain, then a dab of citrus, then a slow brush of honey heat. The pattern keeps your palate refreshed and curious.
By the time the last slice disappears, your verdict might surprise you. Light and bright wins on hot days, while sweet heat comforts at night. Either way, the squeeze bottles end up empty.
MOD Pizza – Seattle, Washington
At MOD in Seattle, rain taps the glass while coffee sneaks into the barbecue. A coffee infused sauce adds roasty depth, meeting an apple cider vinegar bottle that cuts sharp and clean. You weigh comfort against clarity with each dip.
Pulled pork arrives tender, ready to absorb nuance. I nudge you to try a fifty fifty blend for mocha tang that feels oddly right on a gray day. The wings love that trick too.
Friends trade sips of local beer between bites, opinions drifting but confident. The city leans toward balance, not extremes. When the tray is done, the debate keeps echoing like the drizzle outside.
Serious Pie Downtown – Seattle, Washington
Serious Pie Downtown plays the Northwest card with confidence. Dill mustard sauce nods to salmon, while a tart cherry vinegar bottle brightens ribs with berry snap. You test both and watch flavors click like puzzle pieces.
Smoked salmon glistens, delicate yet bold. I suggest a brush of dill mustard first, then a gentle kiss of cherry for sweetness. The ribs prefer the reverse, leaning tart before creamy.
Debate swirls around which sauce wears the crown. Honestly, it depends on what lands on your plate. Either way, Seattle weather pairs perfectly with slow smoke and lively tang.
Lou Malnati’s Pizzeria – Chicago, Illinois
Lou Malnati’s sneaks in barbecue drama between deep dish slices. A sweet tomato sauce comforts like a hug, while giardiniera oil brings fiery, pickled swagger. You dip once, twice, and suddenly your loyalties feel complicated.
Italian beef burnt ends deliver smoke with a wink of nostalgia. I tell you to drizzle sweet first, then dot with giardiniera for crunchy, bright heat. It is a Chicago handshake in sauce form.
The table divides, but smiles grow wider. Some chase sweetness, others chase spark. By the last bite, everyone admits both together hit the perfect note.
Giordano’s – Chicago, Illinois
Giordano’s brings rib tips that beg for opinionated sauce. Brown sugar sweetness delivers comfort, while a spicy vinegar pepper sauce slices straight through richness. You test both, then start blending like a backyard scientist.
The bark holds firm under glossy drizzles. I recommend a two to one mix, sweet to tang, to keep smoke forward and lively. Stuffed crust edges become unexpected mop tools.
Arguments stay friendly but firm. Chicago loves bold flavors and a little theater. When napkins pile high, the scoreboard reads tie, and that feels just right.
Regina Pizzeria – Boston, Massachusetts
Regina Pizzeria in the North End tips a cap to Boston tradition. A baked bean inspired molasses sauce hums with depth, while vinegar mustard brings a brisk snap. You bounce between them like a trolley line crossing the city.
Smoked sausage loves the sweet brown notes. I suggest a thin stripe of mustard to wake everything up without overwhelming. The balance feels classic yet playful.
Debate sounds like storytelling here. History and hunger share the table, and you keep dipping to decide. In the end, both sauces earn a proud Boston accent.
Prince Street Pizza – New York, New York
Prince Street Pizza turns the volume up on sauce talk. Sticky sweet red clings to wings with glossy confidence, while hot vinegar chili snaps like the city itself. You alternate dips and feel the tempo rise.
Heat kisses linger without bullying the smoke. I tell you to dab a little of each on opposite sides, then take one decisive bite. The mashup makes pepperoni squares taste somehow bolder.
The crowd debates with quick smiles and quicker hands. New York chooses today, not forever. Your favorite is the one that matches your mood when the next tray lands.
Pizzeria Delfina – San Francisco, California
Pizzeria Delfina keeps things bright yet soulful. A fennel honey glaze sings sweet sophistication, while a citrus herb vinegar sauce cuts through porchetta richness with a sunny snap. You chase contrast like a game.
Crackling shatters, then melts into smoke. I suggest glazing first, then finishing with a light vinegar kiss to keep the bite clean. The herbs make the pork feel lighter than it should.
Friends switch sides every few minutes. Fog may roll in, but your palate stays clear. By the end, both bottles share equal applause and near empty bottoms.
Pizza Delicious – New Orleans, Louisiana
Pizza Delicious turns the Bywater into a flavor parade. Cane syrup BBQ sauce brings deep Louisiana sweetness, while cayenne vinegar snaps with parade whistle brightness. You find rhythm in alternating sips and dips.
Smoked chicken and sausage carry spice with swagger. I recommend a cane glaze first, then a quick vinegar splash for lift. Suddenly the plate feels like a second line.
Debate stays joyful here. Heat lovers shimmy, sweet tooths sway, and everyone agrees on one more bite. The bottles end like brass band notes, strong and fading slow.
Apizza Scholls – Portland, Oregon
Apizza Scholls leans into Oregon produce for a playful debate. Blackberry glaze hums with forest sweetness, while apple vinegar keeps things crisp and honest. You draw lines on ribs like a painter testing colors.
The meat pulls clean from the bone with gentle smoke. I suggest two bites: first pure glaze, then a tart follow up. The pattern keeps your palate engaged and curious.
Portland friends trade sips of cider while judging. No one rushes, because rain makes patience easy. In the end, balance wins, and the tray tells the story.
Via 313 Pizza – Austin, Texas
Via 313 sets the stage under string lights where sauce debates feel festive. Jalapeno vinegar crackles with green heat, while brown sugar BBQ brings slow comfort. You alternate and find a rhythm like live music.
Burnt ends shine with caramelized edges. I tell you to dab vinegar first to wake the bark, then drift into sweet for the finish. The combo makes each bite hum.
Friends vote with quick dips, laughter rolling. Austin crowds love a good argument that ends in another round. Both bottles usually empty at the same time.
Emmy Squared Pizza: Hell’s Kitchen – New York, New York
Emmy Squared in Hell’s Kitchen keeps the debate sharp and lively. Smoky sweet sauce coats hot chicken like a velvet jacket, while vinegar mustard cuts through with city speed. You taste both, then chase with pickles to reset.
The ribs lean tender, ready for either direction. I suggest a sweet base layer followed by a quick mustard streak. Suddenly the heat feels brighter and the smoke more defined.
Opinions bounce off brick walls and big smiles. New York does not whisper about flavor. When the plates clear, only the stained napkins keep score.