The Pacific Northwest may not be famous for its barbecue, but in recent years Portland has been working to alter that view. Chef BJ Smith, in particular, has been making large strides for the city in terms of BBQ with his first venture, Smokehouse 21, and now its SE offshoot, Smokehouse Tavern. While there are other great BBQ restaurants in the city, we believe Smokehouse 21 sports the best cocktail menu of them, as well as exceptional food. 

The menu is simple, with the usual array of platters, sides and sandwiches. Smoked meat is naturally the focus, and all of it is delicious, especially the ribs, pork cheeks and brisket. The brisket burnt-ends, however, vie for the best thing on the menu. Platters are massive and come with two sides, but ordering à la carte with a side or two offers ample food for a moderate price—meat is served by 1/4 pound for $4–$5, or single item for orders such as hot links and spare ribs at around $3.

Heavily garnished deviled eggs seem to be a popular trend in Portland these days, and the Tavern’s eggs don’t fail to compete, topped with the delectable house hot-link sausages ($1.5 each). The cornbread may be bit sweet for some, but the kitchen nails it with the braised greens, serving what are probably the best in Portland.