Taking a vegetarian to a barbecue joint is usually like sending a lamb to, well, you know. Credit chef turned pit master Rob Sonderman for making all feel welcome and well fed at his shoebox-size spot. While there are always worthy veggie sides and specials, his smoked meats—moist brisket, pork ribs, and rib tips—are some of the best around, as are house-made sauces (try sticky garlic or spicy barbecue). Look out for rotating sandwiches, whether you’re more of a smoked-lamb-and-avocado fan or a tofu-“bacon”-BLT person. Also good: Mac and cheese; wings; club sandwich; banana pudding.