Passion might not be one of the ingredients that diners at Sauced can taste in their food, but its influence is what led cousins and founders Barrett and Brenden to their striking barbecue recipes. At either of the restaurant's two locations, tables are piled with mouthwatering dishes of fall-off-the-bone barbecue whose roots are set in the cousins' years of BBQ.

The food has a distinctly Southern influence, with a menu full of specialties originating in the Southeast and Midwest. A veritable best-of list of barbecue styles, the menu includes St. Louis spareribs, sliced brisket, Carolina pulled pork, and even burnt-end sandwiches. The tangy mustard and sweet molasses-based sauces are originals too, and complete meals that have a tendency to go quite nicely with one of the bar's 250 bourbons, whiskeys, ryes and scotches.