Don’t be fooled by this smoke spot's suburban location—this is transcendent, next-level barbecue. Chef/owner Damon Stainbrook takes his sourcing seriously, as evidenced by the chalkboard outlining where each humanely raised, hormone-free cut of meat arrives from. The counter service is warm, casual and friendly; while rustic wood tables filled with regional, homemade hot sauces dot the rest of the room.
There’s really no wrong way to go on their mouthwatering menu. Imagine the likes of melt-in-your-mouth pulled pork; 18-hour smoked brisket; perfectly moist, dry-rubbed ribs; or juicy hotlinks bursting with flavor. Even the mac-and-cheese, a gloopy afterthought at so many other such places, is tended to with care, offering rich flavor and toothsome texture.- MICHELIN guide inspectors