This former dive bar–turned–barbecue joint blends the best of both worlds in a family-friendly environment. Meltingly tender ribs, crispy smoked wings, brisket, smoked corned beef… It’s hard to choose just one of chef Alex Cupp’s barbecue offerings. Try the off-the-menu combo platter of mixed meats and sides, tailored to your taste.
Dish: Alex Cupp might be the bestbrisket-whisperer in town, judging by the 350 pounds of Texas-style beefy goodness he smokes each week.
Drink: The Vegas Bomb—a combo of Red Bull, Crown Royal, and peach schnapps—or Western Son’s Texas-style vodka in a host of flavors, including yuzu.
Tip: Artist Cody James studded the patio’s propane tank–turned–fire pit with vintage star-shaped anchor plates.
