John Stage's restaurant defies the common wisdom that there isn't any good barbecue in the Northeast. The key to Stage's success is the high-quality smokers he invested in, which, according to several reviewers, "turn out some of the best barbecue anywhere." There's brisket, pork and chicken, but the big ticket item is the St. Louis-style ribs. Sides include everything from mashed potatoes with gravy to mac 'n' cheese, and on weekend evenings they offer live blues music. One reviewer noted, "The food here is surprisingly better than at the New York City location."