Though he'd spent most of his life and career in the kitchen, chef Eric Rifkin had never really dabbled in barbecue. A trip to Memphis, Tennessee changed that. Inspired by what he saw, smelled, and tasted there, Rifkin opened his own barbecue joint in 2006 and named it after his daughter, Bobbi, and is now celebrating his 10th year in business serving Memphis style Barbecue.

Inside Bobbique, the chef and his team slow-cook meats using an authentic Southern Pride pit. Fueled by local hard and fruit woods, it can smoke up to 700 pounds of protein at a time, or just enough to feed the local high school football team's offensive line. Those offerings include such classics as St. Louis-style ribs, brisket, and pulled pork, as well as salmon and shrimp. In addition to its barbecue, Bobbique prominently features two other Bs: beer and blues. The restaurant pours out 50 different beers—including 26 on tap—and fills its schedule with live sets from musicians.