"Cattleack draws a line every time the doors are open, Wednesday to Friday and the first Saturday of every month. The brisket is thick and juicy; the Hatch chile-and-cheese sausages are especially snappy. Looking to really feast? Order the Toddfather, an enormous sandwich topped with brisket, pulled pork, sausage, and a scoop of coleslaw for extra crunch." - Courtney E. Smith