Arthur Bryant's Barbeque   

What makes this simple restaurant legendary? The sauce. Restaurant founder Arthur Bryant said, "I make it so you can put it on bread and eat it." And you could, though many folks prefer to pour it on some of Bryant's meat, which is slow smoked over hickory and oak wood. The restaurant is loved most for its short ribs, which are tender, smoky and just short of sublime. But no one complains about the sandwiches, which are good and huge. Not sure which kind of meat you want? The combo plates are a good choice, because you'll get a variety. Finally, consider the sauce -- you'll have your choice of original or rich-n-spicy. If you don't know which you prefer, order your meat dry. There are bottles of sauce on each table, so you can slather to your liking. Bryant's keeps the sides simple -- choose from baked beans, fries and pickles. One drawback of Bryant's legendary status: During busy times, the lines can snake outside the door and around the building. But all those folks know the wait is well worth it. -- Anna Foote