Photo by David Reber.

A top-notch barbecue joint—favored by President Barack Obama and his staff—is slated to open in D.C. soon. As first reported by Tulsa World and the Kansas City Star, Oklahoma Joe’s, co-founded and owned by ‘cue impresario Joe Davidson, is planning on opening two restaurants in the D.C. area, though an exact date has yet to be announced.

For those uneducated in the barbecue world, Davidson has won an impressive array of ‘cue titles—over 300—for his ribs, briskets, sides, sauces, rubs, styles, and more. He got his start in the food industry selling smokers and making a name for himself on the competition circuit.

His restaurant, the original Oklahoma Joe’s, was actually born out of a Kansas City gas station in the ’90’s. He eventually added two more Kansas locations before actually opening an Oklahoma location. You might remember Oklahoma Joe’s as the restaurant President Obama picked up $1,400 worth of take out to take back to Air Force One during a stop in Kansas City earlier this year. According to the Star, they hope to be able to announce locations in October and open at least one location in D.C. and another in the suburbs sometime next year.

This expansion marks the final cutting of ties with the partners Davidson opened up the original Oklahoma Joe’s in Kansas City with. They’ve been operating three Oklahoma Joe’s in Kansas independently for some time and will continue to do so under a new name. Meanwhile, Davidson will expand Oklahoma Joe’s with a bigger footprint in Tulsa, as well as franchising into the Washington market.

“[Oklahoma Joe’s] doesn’t have a major regional look and feel,” Rick Moore, President and Chief Marketing Officer of Joe’s Barbecue Group, tells DCist. “We don’t sauce things in advance. We like to let our food stand on its own.”

The menu at Oklahoma Joe’s includes the standard cut: ribs; brisket; pulled pork; and smoked whole chickens. They also feature an array of more creative options, like smoked turkey, sausage (as distinguished from hot links), barbecue bologna, and a devotion to burnt ends—the extra charred points of the brisket considered a delicacy in barbecue circles.

“Obviously some of the stuff in the Midwest that we serve that may not work in the East Coast,” Moore says, “but I think that most of our food will do well out there.”