With a down-home burgers-and-barbecue concept, prolific chef Jon Bonnell breathes new life into an old college bar. There is plenty of indoor and outdoor space at this hangout, where your best smokehouse bets are the lean, peppery brisket and the snappy jalapeño-cheddar sausage. Doing fine duty as an appetizer are the caramelized brisket burnt ends tossed with fried jalapeños and dusted with toasted hemp hearts (the soft inner part of the hemp seed). From the burger menu (where you can choose a “fatty” or “flatty” patty), highest marks go to the Panther City, laden with balsamic-caramelized onion, crisp bacon strips, chunks of lush Gorgonzola, and roasted-garlic aioli. The praline milkshake, replete with candied pecans, is dessert in a glass, while the Campfire Old Fashioned is a smoky grown-up treat.