Pig in a Pickle smokes brisket, ribs, and chicken over California white oak, then lets you doctor it up with house-made sauces spanning the South: Memphis sweet, Alabama white, Carolina vinegar, and more. Everything is scratch-made, down to the pickles and chips fried in brisket tallow. Chef Damon Stainbrook traded his fine-dining whites (The French Laundry, Lark Creek Inn) for a smoker, and the results speak for themselves.