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Chef Andy Husbands—of the now-closed Tremont 647, in the South End—has invested more than two decades of barbecue practice and planning, in the process becoming a world champion pitmaster and author. His menu showcases slow-cooked meats and savory sides such as sweet-spicy coleslaw and cornbread with honey sea salt butter. The bar carries more than 200 whiskies, and the craft beer list offers something for everyone.