From inside the Blue Light bar, chef James Liles smokes about 1,000 pounds of meat per week in two smokers using only the traditional white oak. Raised in Tennessee but with considerable barbecue experience in West Texas and fine dining chops that date back to his time as a chef at the famous Commander’s Palace in New Orleans, his focus is egalitarian with a range of highly rated options including pulled pork, brisket and St. Louis style ribs that are tender but still toothsome with deep smoky flavor. The ribs are so popular they routinely sell out so arrive early. Tuesdays you’ll find barbecue in tacos and quesadillas. Dessert lean towards the classics, including peach cobbler.