When you reach the limits of finger licking at this fetching barbecue and Southern restaurant that opened in July, you’ll be grateful for the cloth napkins chef/co-owner Donald Erickson Jr. thoughtfully provides. The Bridgewater native patrols the pleasingly homespun dining room and bar every night, making sure everyone is happy and well attended to. The self-described “6-foot-5 Irish guy” stands out—and so does his food. Crisp fried chicken pops with juicy tenderness thanks to 10 hours of sous-vide cooking before it hits the fryer. Equally good is blackened catfish, a big, succulent fillet, expertly seasoned and served over rice and beans. Smoked meats and tasty sides will give those napkins a workout.