Fodor's Expert Review Salvage BBQ

Trays heaped with St. Louis--style ribs and brisket fly around Salvage’s expansive room, as diners wait for orders to arrive at communal or dinette tables. The deep-flavored meats benefit from time in the outfit’s smoker, custom-built from an old propane tank and fueled by Maine red oak, and sides like collard greens, delicious cornbread, and hush puppies round out the Southern-style feast. The adjoining bar and live music keep things hopping.