Beachwood BBQ
Chef-owner Gabriel Gordon's original recipes mix flavors to produce sassy, rich, out-of-the-ordinary flavors. The meats are dry rubbed and slow smoked with applewood, pecan and oak, for truly smoky, tender meat that melts off the bone – real 'cue. Four sauces offered: two tomato-based (one sweet, one spicy), one vinegar-based (perfect with pulled pork), and one mustard-based for a "way down South" taste. Another plus: special microbrews on tap and in bottles, constantly rotated so you can try a variety of rare brews. It's all served up in a tiny cubbyhole of a place decorated in cheery primary colors and a retro-chic vibe. Open Tues. - Sun 11:30 - 9pm
131 1/2 Main Street
(562) 493-4500

http://www.beachwoodbbq.com