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Outfitted with tin ceilings, white subway-tiled walls and a massive Coca Cola sign center stage, Bone Lick Park milks its Americana theme for all it's worth. An eclectic hodgepodge of patrons, from West Village boys to stroller-pushing parents, turn to this Southern-inflected spot for the smoky yield of its real wood pit. The setting is surprisingly civilized for serious affairs of char; pit masters often duel it out over everything from texture to smokiness. In the true Kansas City style, Bone Lick Park opts for a dry rub before tossing its meats into its fruit-wood smoker. The 16-hour low and slow smoking process results in unusually tender and flavorful pulled pork. Still, the beef and baby back ribs are slightly smoke- and sauce-deficient, a crucial point in any barbecue battle. But beyond the meat, the main draw seems to be simple Southern fare, particularly a beyond-creamy mac and cheese and tasty stewed okra. It ain’t no Daisy May’s or Dinosaur, but Bone Lick Park manages not to offend the die-hard ‘cue community, a feat in and of itself. — Danyelle Freeman

An hour of unlimited mimosas, Bloody Marys and margaritas make this an appealing weekend brunch alternative for fried catfish fillet or banana walnut pancakes.

Pulled pork, $15.95; baby back ribs half rack, $16.95; macaroni & cheese, $4.75; stewed okra, $3.75

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