When Chef Anthony Rose opened this barbecue offshoot to Rose and Sons, his goal was to create a relaxed booze-filled atmosphere with messy, casual good food. The signature baby back ribs quickly became a sensation. The ribs are marinated in barbecue spices for 24 hours and then smoked over applewood and cherrywood for five hours. They're finished on a grill and mopped with a North Carolina-style sauce of apple cider vinegar, chili flakes and sugar. The ribs are then topped with with a sauce of pecorino cheese, sage, roasted pears, garlic and roasted walnuts.
176 Dupont Street,; 647-748-3287