“Barbecue meets beer garden” may sum up Sheffield’s, but it hardly does the bar—heralded by [Esquire] (http://www.esquire.com/bestbars/bb-sheffields) as one of the best in America—any justice. Standing at the corner of Sheffield and School and housed in the bottom floor of a three-story brownstone, Sheffield’s pulls all the stops when it comes to its two specialties. Barbecue sauce made from scratch smothers tender beef brisket, homemade sausage, and pork that chefs smoke for 14 hours and pull to order. Hand-cut fries and fresh baked cornbread complement the sandwiches and platters, as does any one of the bar’s microbrews, such as Allgash Blonde or Sawtooth English Ale. In the summer, bar-goers can enjoy their brew and food out back in the beer garden, which the Goodlife Report named as one of “America’s Best Beer Gardens”. As cold winds roll into town, patrons can escape to the cozy indoors, surrounded by brick walls and plenty of sports-casting TVs.
Low and Slow BBQ Turkey grills its turkey-based burgers, ribs, and sandwiches in an open fire tickling pieces of apple, cherry, and hickory wood. Load up on healthy protein with the turkey jerk burger with a small side of fries ($4.75, $0.35 extra with cheese), or sharpen fangs on a combo plate of barbecue ribs and tips ($10.95 for a small; $15.95 for a large). Unconventional turkey tacos ($2.25) or the turkey Polishes ($5.95) confuse taste buds without upsetting them, and sides such as the soy-oil-cooked french fries ($1.35 for a small; $2.35 for a large) complement any plate, including license plates. With the small catering tray, customers receive a choice of 18 turkey ribs, 12 turkey hot links, or a comparable amount of turkey tips heaped up with a sizable serving of fries and wheat bread.
Hand-carved tikis and 12-foot-tall stone Easter Island moai preside over Tiki Terrace. Seated under swaying palms at hard-carved booths and tables, dinner guests enjoy a regional menu that starts with traditional pupu appetizers, such as taro chips and housemade pineapple salsa, and proceeds to traditional seafood and pork specialties. In the party-friendly tiki tradition, groups of up to four can share the Hawaiian punch bowl, a powerful elixir that arrives in a volcano tiki bowl with a fiery surprise. On Friday and Saturday nights, the dining room's elevated center stage fills with the South Pacific’s dances, music, and ceremonial red-rover matches.
When paired with blues chords, the smell of barbecue sauce transcends the normal sensory experience. Housemade dry rubs and sauces sink into smoked brisket, turkey, pulled pork, baby back ribs as the meat smokes slowly over a mix of hickory and applewood chips. Blues Bar masters this ethereal combination of soulful sounds and soul food, coupling weekends of live music with saucy ribs and sides of honey-chipotle corn bread and homemade fries. Inside the lofted dining room, tables look down onto the bar and its 24 HDTV screens that play live sporting events. Also you can find well over 75 plus craft bottled beers and 20 continually rotated draft craft beers. The blues joint’s decor pays tongue-in-cheek tribute to Chicago icons the Blues Brothers with a larger-than-life mural of the smart-suited duo and a full-sized vintage squad car in which John Belushi’s hat was once arrested for armed robbery.
PitchFork's whiskey devotees pride themselves on a sweeping selection of grain mash beverages and a menu of rustic bar fare served in a Western-inspired setting. A pantheon of more than 100 different whiskeys stoically stands over the bar to silently challenge all passersby to test their fiery contents, including 4 Roses ($5), Old Weller ($7), and the voluminously bearded 12-year Pappy Van Winkle ($10) (prices based on shots and cocktails). The pulled-pork sandwich ($8.50) loads piles of smoked meat onto a toasted bun to create a cleaner, more efficient porcine consumption medium than tangy slabs of baby back ribs ($12 half; $19 full). Patrons can coax out reclusive appetites with a platter of buffalo-, barbecue-, or citrus-sauced wings ($8–$20) before designing their own mac 'n' cheese, accessorized with a variety of ingredients including prosciutto, asparagus, or mother-of-pearl brooches ($7+).
Brand BBQ Market serves slow-cooked, smoked meat made with love and a kick of homemade sauce. Kick off the meatstravaganza with a starter such as the Brandcheezie (venison sausage stuffed with gorgonzola, wrapped in bacon, and topped with over-fried onions, mixed greens, and an earthy brandy-cherry sauce, $8.95). Brand BBQ boasts a bevy of mouth-watering sandwiches, including the Newcity Resto–noted pork-belly confit, a culinary masterpiece that is crispy on the outside, buttery on the inside, and covered in a fried egg and drizzle of maple mayo on all other sides ($10.95). The hearty assortment of burgers and entrees features sinful selections such as the hypocrite burger, a half pound of ground beef layered with smoked portabella, bacon, and horseradish cheddar sauce. Meanwhile, a classic slab of smoked baby back ribs can cure any medium-to-large barbecue hankering (half slab $13.95, full slab $19.95). Folks raised by vegetables need not fear, as Brand offers several vegetarian entrees, such as a grilled portabella-mushroom sandwich with roasted red pepper, mixed greens, and goat cheese ($7.95).