* Click here for rating key
THIS RESTAURANT IS CLOSED Smokey Q Restaurant Review: Brothers Tito and Al Mercer, natives of Kansas City, Mo., have assembled a gathering of barbecue styles that stretches from St. Louis to North Carolina and even comes in with a touch of Texas. Smoked beef brisket takes you to the Lone Star state, in barbecue terms, while the vinegar-pepper sauce for the chopped 'cue sandwich is a page from Carolina. Our favorite is the hot sauce, a light tomato-based sauce with just enough zing for interest but not for burning the palate. Start with the smoked and grilled shrimp, an awesome dish worthy of a white tablecloth operation. Then we'd proceed to the ribs, gently smoked and rubbed with a lovely spice dusting. Brunswick stew is the thin stock-based Carolina style of stew, but it's well seasoned here, with chunks of meat, tomato and fresh vegetables. For non-cue lovers (are there any?) a grilled maple-ginger salmon is an option. House-smoked bacon graces the B.L.T. Homemade cobbler is made with fresh peaches, and the list of s'mores you can make yourself at the table is just heavenly.