The BBQ Saloon

Owners Phil and Tracy Czarnec, who also run Wild Flower Restaurant across the street, take a nonconformist approach to barbecue. Here, you’ll find spare ribs instead of baby backs, spice pastes instead of rubs, and boutique meats (wild boar, ostrich, kangaroo burgers) in addition to the usual suspects. A back bar with 600 whiskeys sparks conversation and supplies liquid courage. Our favorites include the beef ribs and the coleslaw with blueberries.