Smoke Signals

Northeast Ohio isn't really known for its barbecue. That's exactly why Gretchen and Marc Garofoli opened Oak and Embers Tavern in Chesterland in March. Drawing influence from almost 20 years of vacations to South Carolina, this husband and wife duo has been creating recipes "based on what we've tried and what we've liked by the side of the road at the shacks and at the different smokehouses," says Marc. You might say it's an obsession. Over the past decade, they've used four smokers at home to develop the dishes now served at the tavern. "Our wedding was by a smokehouse," he says. Marc selects every rack of grade A baby back ribs, then smokes them for five to seven hours at low heat. Try a half rack ($14.99) with a secret 13-spice rub and house barbecue sauce, which takes four hours to make. "We use all fresh produce, all fresh herbs," he says, "and about 12 bottles of bourbon." 8491 Mayfield Road, Chesterland, 440-729-3480,oakandemberstavern.com