Multiple Locations | jackstackbbq.com
Think barbecued fish and you think smoked catfish. But even in river country, that bottom feeder has gotten hard to find at the iconic local barbecue joints. Jack Fiorella's four namesake restaurants, for example, are probably too grand to have the lowly catfish on the everyday menu (though it's occasionally the fish du jour). But Jack Stack knows what customers really want: hickory-smoked slabs of perfectly grilled pink salmon, along with what is by far the city's finest trout. The latter, served boneless and lightly peppered, is gorgeously flaky, with a definite smoky note. It's also surprisingly moist and outrageously good with the meaty baked beans here. For a sexy overture to this destination seafood, the Cajun-spiced grilled-shrimp appetizer is practically an aphrodisiac, particularly with the deftly seasoned Louisiana-style remoulade sauce.