Smoke't Southern Kitchen & Tap

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 jalapeño cornbread flecked with corn kernels and bits of pepper is the best in town. Try the warm homemade doughnuts with maple frosting for dessert.