| Chef Scott Smith has fine-dining cred, including a stint with Cindy Wolf at Charleston. When it came time for him to start his own restaurant, though, Smith and his brother, Richard, looked to another Wolf for inspiration, and opened this barbecue joint. The little yellow brick house in Hamilton turns out topnotch smoked meats and homemade sauces, their flavors recalling such diverse barbecue-loving regions as Texas (slow-cooked brisket with pit sauce), the Carolinas (pulled pork in tangy vinegar), and Maryland’s Eastern Shore (Old Bay-rubbed grilled chicken). Sides include collards and gooey-good mac ‘n’ cheese. Check the chalkboard for grilled seafood and other must-try specials, and keep an eye out for soups and creative seasonal barbecue sauces. There are a few stools at the tiled counter but they’re often occupied, so you’ll probably want to carry out. |
RESTAURANT AWARDS
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