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Heading east from his Girard Estates taproom, chef-owner Mike Strauss is giving smoked meata bit of South Philly flair. Brisket, pork, wings and chicken are offered by weight or worked into bespoke sandwiches such as pork Italiano with spinach, provolone and giardiniera, and brisket cheesesteak with Cooper cheddar wiz. Sides run the gamut from all-American corn bread to Italian mac and cheese ,and garlic-butter spinach.