Upscale - but not uptight - nouveau barbecue joint

The very notion of fancy barbecue is offensive to some traditionalists, but even old-timers have been won over by chef Lou Lambert's creative recipes. Since opening Lamberts in a historic brick building in 2006, he has wowed customers with inventions such as coriander-crusted pork ribs and wood-roasted chicken with Mexican chocolate chile rub. Sides are equally innovative: the jicama and carrot slaw is slightly sweet with a hint of lime while three-cheese macaroni with country ham is simply decadent.

With a lively bar scene and a music venue upstairs, Lamberts is abuzz with single professionals and lobbyists entertaining well-heeled clients.