There is a Good Eats Law of the Universe that states when the same person who a restaurant is named for also cooks the food and even sometimes hands it to you across the counter, then the eating is bound to be good. Check, check and check. Former Baltimore Colt Andy Nelson might have settled in Maryland, but his roots are planted firmly in Arkansas. At Nelson’s restaurant (can’t miss it, it’s the one with the giant pig on the roof), you can taste the South in your mouth. The meat is slow-cooked for hours or days over hickory wood and flavored with fantastic homemade barbecue sauce. Classic go-withs (beans, collards, corn bread) are equally authentic and delicious. Nobody does it better.

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