Fort Reno (CLOSED)

Six years after debuting Pan-Latin Palo Santo, Jacques Gautier brings smoked meat to the 'cue-barren Slope with this sophomore venture across the street. The wood-clad barbecue joint, outfitted with a mosaic mirror wall and homemade mason-jar lights, draws on Palo Santo's resources, with vets of the space heading up the kitchen and bar, and hot sauce made with pickled veggies grown in the rooftop garden. Lia Forman, also an alum of Colicchio & Sons, mans the Cook Shack smoker, turning out brisket, pulled pork and spare ribs, sourced from Creekstone Farms and Heritage USA. You can round out your order with down-home sides, including biscuits, collard greens, and mac and cheese featuring cheddar, Gruyère and fontina. Barkeep Akil Marshall slings artisanal cocktails—like the Bobbito Burns, made with mescal, Bénédictine, Averna, bitters and an orange twist—but brewhounds can order local beers (Peak Organic, Brooklyn Brewery) instead.