Open late Fri.-Sat.
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Lockhart's BBQ Restaurant Review: Determined to offer Southern-style 'cue in the Metro Detroit area, Drew Ciora and Rick Ghersi opened a spot named after a serious barbecue town in Texas. Ciora and Ghersi use one of the few, if not the only, 100-percent wood-fueled smokers in this part of the state. Besides smoked brisket, chicken and pork, Red Hot sausage and pulled pork, there are other staples of a true Texas barbecue restaurant, including tamales and Texas Rockets, fresh peppers grilled and stuffed with goat cheese, cream cheese, caramelized onions and smoked sausage. Lockhart's country breakfast (served only on Sunday) offerings are hearty, like The Smoked Brisket Mess, smoked brisket, smoked sausage, country potatoes, onions, bell peppers, smoked cheddar and eggs all scrambled together, served with side of fire-roasted tomato salsa and a homemade biscuit. There's creativity here, too. A case in point is the shepherd's pie that uses macaroni and four types of cheese in place of mashed potatoes, set atop brisket and onions. Finish your meal with pecan pie or chocolate Dr. Pepper cake. Order local, artisan beers on tap to go with your grub. All is served on rugged wood tables in a high-ceiling dining room.