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Hit this East Village ‘cue joint on a warm night and the atmosphere is irresistible: doors open to the air, funk-y music blasting, and good times spilling out into several sidewalk tables. This is good-times food, too: fried chicken, a full spectrum of barbecue, plus all the Southern sides. The bird in question is a highlight – crispy-skinned with a moist interior, and nicely seasoned. Two sides come with the platter, and good options are the ultra-creamy, sharp-tasting macaroni-and-cheese and the crunchy pellets of fried okra. If you like your greens nice and porky, you’ll be pleased with those, too. Meat was less successful than fowl on a recent visit: pulled pork and ribs arrived dry, while brisket was just slightly juicier. All benefitted from the delicious barbecue sauce selection, however: mustardy, spicy vinegar, and mellower tomato-based option. Wash it down with Southern sodas (Cheerwine, anyone?) or beer. — Jenny Miller

Fried chicken, $19