The chefs at Lock & Keel Tavern value simplicity. Rather than fry or grill meats, they smoke each cut before incorporating it into barbecue sandwiches and variations of classic pub food. Alongside hickory-smoked pulled-pork sandwiches and hand-shredded chicken seasoned with house spices, the culinary team whips up homemade voodoo chili and four varieties of mac and cheese. Twelve beers on tap—eight of which come from local brewers—complement their no-frills chow.
Feasts unfold on the outdoor patio or in a dining room with exposed brick walls and four plasma televisions that broadcast football, hockey, and competitive knot-tying. Pool tables, a jukebox, and WiFi help pass the time until Lock & Keel closes at 2 a.m.