Reunion BBQ — Restaurant in Boston

The best new South End restaurant you're not going to!

Casual, comfortable, friendly, and straightforward – which is a style the South end was once famous for, yet is now hard to find. Reunion is NOT trying to go bougie and faux-posh, but instead leans into its simple formula with great success – well crafted barbecue, an easy menu, and a calm, easygoing atmosphere.

Gosh what a relief it is to have this restaurant open! In a city full of restaurant groups all trying to one-up each other as the hot spot, it is so refreshing to be in a space that was opened for the love of food and good company. This one stands alone, and deserves all the support!

The biscuits are INSANELY good! I am NOT a biscuit guy, but these are oversized, with perfect combination of crumbly exterior with soft, chewy, flaky interior. They are ADDICTIVE, as is their sweet butter. ALWAYS GET THE BUCKET! You will be tempted to order two.

I have had all their pulse meats, and I honestly can't say which I loved most. The pork, chicken and brisket are all rivals; juicy, tender, and flavorful. The ribs are top quality, meaty, and soft as well.

Their three house-made table sauces – a traditional barbecue sauce, a delicious sweet vinegar-ey sauce, and a FIERY hot spicy sauce – are all tasty and you will find yourself challenged to decide which to douse your meat with next. If you're a wimp for spicy, beware the yellow! I ADORE It for its RUTHLESS fire, and it's rare to be in a restaurant that will serve something so spicy hot! I am in love with it!

The servers I have had are all laid back, friendly, and courteous. That perfect combo of attentive without bugging you. BIG props to GM Lorraine who hung by and had a great chat with us and my new favorite South End wait staffer, Carter, who is helpful and upbeat.

What I don't understand is WHERE IS EVERYBODY? weekends it fills up a little, but still does not have crowds. On the one hand this makes the joint all the more special because it feels like a hidden neighborhood gem (which it is). But the only reason I can imagine for the slow nights is good old South End snobbery. This place is perfect for families, couples, groups of friends, the works, and yet there's not yet the South End love. LET'S GO FOLKS! YOU'RE SITTING ON A GREAT MEAL, HERE!

It is my new fall back for "simple, no fuss, come as you are" dining. Delicious, laid back, and anti-pretentious, yet delicious, special, and clearly well-loved by the owner. I am hoping Reunion stays in my neighborhood for years and...

In my quest to find good BBQ here in Boston, I decided to give Reunion a shot. Great google reviews, some interesting additions to the standard BBQ menu, it looked promising. To say I was disappointed would be the understatement of 2025.

The food was terrible! We ordered a variety of things - wings, ribs, pork belly, brisket, pulled pork, sausage, and a dino rib.

The experience started poorly. We did take out and when we went to pick up our order, they seemed to struggle to locate it. Here's the toast tab receipt, how can I help you figure this out. They actually shorted us an order of wings which we discovered when we got home but thre in baked beans and some extra pulled pork. Um, ok?

My spidey senses kind of kicked in on the drive home. Normally when you get bbq, the whole car smells of delicious smoked meats and your mouth is watering because you can't wait to dig in. Not in the case of Reunion. I smelled fuel. We get home and unbox everything and I kid you not, everything was cold. Not cold because of a 15 minute car ride, cold because it sat for hours in the restaurant. How is this ppossible with a 4:30 pickup?

Ok so let's get into the actual food taste and quality. Is flavorless a flavor? How can you make dry rub ribs that have literally no flavor. No spices, no smoke, nothing. The brisket was terribly fatty. Yes I know the difference between the point and the flat. But still you can trim the point so that you get the flavor but reduce the fat content. No such luck here. The flavor this time was fat and fuel. No salt, no pepper and definitely no smoke. I'm starting to wonder if the meats are baked instead of smoked or barbecued. The dino rib was tougher than a flank steak cut with the grain. And it was medium rare! Come on son, every pitmaster worth their weight knows you have to cook beef ribs and brisket to 202 to render the fat and make then tender.

I won't detail out every dish because it's more of the same.

To add insult to injury, a big old juicy hair was found in the ribs.

We tossed everything. $180 wasted. Save your money and avoid this travesty. Calling this BBQ is an insult to every professional and...

It was Easter Sunday of this year 2025 I was so our usual family get together and bring a dish to and to the brunch. I had been looking up BBQ places for a while, the ones that are in Boston Always start out good then plateau out, and everything else that I was reading or heard about ( that people said was great either closed down (Wade's BBQ which was on my list) close friends told me he had outstanding brisket (get back to u on that ) was so far out of Boston was worth the hours to drive and be disappointed. So I saw that Reunion BBQ was close to my job so I was like oh cool and I looked it up and everything of course looks great in pictures so it was Easter like I said and I wanted some brisket cuz it's been on my mind for a while so I called them up and told him. Hey I'm having about 20 people over and I would like some brisket. Is it possible I can get some the manager who I wish I can remember his name who was working that Sunday on Easter. It was about 1:00 between 1:00 and 2:00. Great guy. Great guy! Sorry I don't remember your name but I'll make sure I get it next time went in. He said yeah we get some brisket for you and I went in and he was very friendly and while I was waiting for my brisket he had a cocktail. Nice bourbon selection. Can't have good barbecue without good bourbon. + He was very friendly. Talk to me about bourbons. He even let me sample a rib which was outstanding. So I knew the brisket was not going to be disappointed because he told me the pit Master that was Wade from Wade's BBQ that plays that I mentioned earlier. So I was destined for me to tell me earlier and I brought the fish get home. Bridget was outstanding, moist, flavorful. Nice smoke ring. I smoke. I was so pleased. So happy and even after reheating after leftovers it still was flavorful and juicy and tender not rubbery. So I will be coming back on mother's Day with my family cuz I've been talking about him since then. So guys get ready for me and the bartender who helped me on Easter. I hope you're there cuz I want that old fashion you said you're good at. Please try ringing BBQ and tell Wade I...