When chef Greg Scarlatos expanded his successful fusion restaurant into the neighboring storefront, he decided to focus on his first love. His menu ranges from the exotic (wild boar chops) to the innovative (the Mac & Pork sandwich, a marriage of pulled pork, pepperoni mac and cheese, and fried onions). “We wanted to pay homage to the regional style of barbecue found throughout the South,” Scarlatos says. “Our brisket is Texas, our pork is Carolina, and our ribs are Memphis.