Barn & Company

Generic wings, a basic burger and limp fried pickles are part of the problem at this new barbecue shack from the Hubbard Inn team. But the real issues are with the ’cue: minimally marbled, juiceless brisket; wrinkled, snapless sausage links; underseasoned and undersmoked chicken; and pulled pork that teeters on dry. The only item with noticeable smoke: the ribs, with tender meat hiding under a nice bark of caramelized spice rub. Still, they, too, could have used some fat, and it was surprising to see only notoriously lean baby backs in the restaurant—especially since it claims local expert Gary Wiviott as a consultant.