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Nah, there’s really no such thing as N.Y.-style barbecue. The name pays homage to the owners’ Southern roots by way of the Eastern Seaboard. The ’cue itself is a blend of North Carolina’s vinegary application and Memphis’ love of slaw, which is best piled high atop pulled pork, another point of River City pride. There are also incredible beef links, which can be hard to come by in L.A. Sides include collard greens, baked beans and corn bread, but the mac ’n’ cheese is the star of the sideshow.

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American southern restaurants, Barbecue restaurants