A hole in the wall filled with hipsters and aging hippies, Baby Blues features North Carolina-style barbecued meats. The N.C. secret is in the sauces: They're vinegar based, so they’re tangy rather than sweet.

Sauces come in three styles: regular, hot and (ahem) "XXX Porno." Favorites include the pulled pork sandwich, topped with cole slaw and served on a ciabatta roll, and the beer-braised beef brisket. Oh, and the tender baby-back ribs of course. Those who go all or nothing prefer the Blue Devil platter, which arrives with four (!) meats of your choice. Open since spring 2005, this gourmet barbecue joint is a collaboration between two former NYC chefs (one originally from Philadelphia, the other from N.C.). Their gourmet treatment extends to traditionally Southern sides such as the extra-moist cornbread, okra sautéed with garlic, and sweet potatoes served mashed. (Only quibble: These sides are not southern portions.) Regulars finish things off with one of the South’s greatest exports: banana pudding made with real bananas and vanilla wafers. —James F. Mills