Noble Smoke

Jim Noble describes a path to barbecue that began with cooking chicken fricassee from Julia Child's book, continued through pairing smoked meat with red wine and sharpened after tasting brisket in Texas. The Freedom Drive restaurant opened in 2019 after years of travel and research, with a menu that acknowledges the pitmasters who influenced him.

The sourcing is named on the plate: Châtel Farms supplies the brisket, and Cheshire pork appears chopped or as ribs. Meats are sold in different weights, letting the table build its own spread with butter beans, pan-fried corn, collards or hush puppies. A smaller sandwich order costs less than a full selection of cuts and sides, so the price depends on how much you assemble.

The patio adds Friday and Saturday live music, while the Beer Shack has its own Thursday specials. For a closer look at the cooking, ticketed Saturday-morning pitmaster experiences take guests into the smokehouse to learn from the team. Desserts include hand-fried pies and Heath banana pudding, a final stop after the meat and vegetables.