If the idea of “rib chic” strikes your fancy, make a reservation. The place is small and packed with folks who like their hickory-smoked baby backs, their pulled chicken, and their brisket served on groovy plates with proper silverware and a nice wine list to boot. The barbecue's top-drawer (although the fried mac and cheese is a little dull). Dumplings and a nifty Caesar salad confirm that this is a 'cue joint with airs.