Ballard’s long-standing urban barbecue and bourbon joint is designed like a mullet: businesslike consumption of ribs and brisket up front, party in the back bar, but also sharp aesthetics throughout. Dress the dry-rubbed meats yourself with one of the four house sauces and note appetizers that transcend their down-home origins, like the pink pickled deviled eggs. The brunch menu goes well beyond barbecue with benedicts, biscuits, and hash.