Americas BBQ is a continent-spanning argument for why fire is still the best seasoning. Led by Paul Toussaint, with a nod from Texas chef Damien M. Brockway, this counter at Time Out Market pulls techniques from every latitude: Montreal smoked meat and méchoui up north, whiskey-soaked ribs and brisket tacos in the U.S. middle, then down into jerk, asado, and churrasco territory. It’s not fusion so much as a crash course in the language of BBQ—spit-roasted, dry-rubbed, smoke-ringed, and flame-kissed. Sides lean comfort-heavy (bean casserole, mac and cheese, tres leches) and the surf & turf throws a lobster tail into the mix just to keep things interesting. It’s Toussaint’s second project in the food hall, and while Kamúy speaks to his Haitian roots, this one goes bigger—charting out a new map of the Americas, one cut of meat at a time.