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The owners and executive chef (Michael Altman) of nearby Town Kitchen & Bar succeed at Smoke"t using the same formula: popular American fare, affordable pricing, and - perhaps most important - a lively bar scene. The last gets sparked by a wide array of tequilas, margaritas, and more than 80 bottled beers from across the globe (from New Hampshire"s Smuttynose to Belgium"s Delirium Nocturnum). And though the food is still a tad inconsistent, there"s plenty of good eating. For instance: a meaty half-rack (plenty!) of St. Louis-style pork spare ribs with a tangy Carolina mustard-vinegar sauce, or long, slender slices of tender brisket, whose succulent meat is smoked and brushed with Coca-Cola-based barbecue sauce. Smoke"t slathers more than just meats, as evidenced by a starter of onion rings with a nachos-style topping of pulled pork, melted cheese, and spicy chipotle sour cream. Other appetizers include fried calamari, a crock of chili, and "redneck rolls� - a shotgun wedding of barbecue and sushi. Main courses come with choice of two fixings, and there are lots of tasty ones from which to select: Coleslaw is homemade and not overly sweet, franks and beans with crisp onions are sweet but delicious, and jalapeÃ±o cornbread flecked with corn kernels and bits of pepper is the best in town. Try the warm homemade doughnuts with maple frosting for dessert.