"While it’s not unusual to find smoked dishes at a barbecue restaurant, chef Andrew Darnielle of Clarendon’s Modern Barbecue has created a standout menu with a wide variety of smoked meats, fruits, cheeses, and desserts. Try the smoked avocado deviled eggs, and end the night with a cedar-plank smoked brownie dessert. The theme also plays into the drinks menu, with drinks like the aptly-named Smoke on the Water cocktail mixed with bourbon, spiced honey, and bitters." - Missy Frederick, Kalina Newman
