Run by a few Southern transplants, this brick-and-timber den has the kind of slow-smoked pedigree you’ll appreciate in the form of expert takes on brisket (braised slowly and lovingly with their house-brewed beer), pulled pork and Delta Grind cheese grits. Of course, a few rounds of classic Southern cocktails like Sazeracs help in that appreciation as well.

Eats come from a chef formerly at Delfina and Twenty Five Lusk (in addition to BBQ/Creole joints in Copenhagen and Bangkok), and'll cover the gamut of Southeastern grill-lined goodness via imported Allan Benton Tennessee hams, cheese grits from a friend's 100yr-old mill in Mississippi, and Old Crow bourbon-brined chicken, and to douse your smoked pig parts, housemade deliciousness like a sweet potato habanero hot sauce