The Beaufort (CLOSED)

If you want to know about the food at the Beaufort, look no further than the truffled mac’n’cheese, with grated gruyère and a crushed Cheezel crumble. Yes, those nuclear orange puffs of nothing have been press-ganged into a trailer-trash garnish that actually works (salty! crunchy! cheesy!). Ike's Rack Shack, a one-eyed, bandana-wearing southern US barbecue with a Bowie knife in the belt, is the perfect dinner companion for the Beaufort’s dive-bar credentials. Even the pickles are deep fried and slathered in ranch sauce. The burnt end pies are exactly that (charry ends of the smoked meats in flash-fried pies). Hillbilly tacos – pulled beef short rib and gravy, zesty pineapple salsa salad – come on a slice of white sandwich bread while meats (maple glazed pork ribs; spiced lamb neck) are so big on the smoke you’ll be smelling it on your clothes for days.