The places that don't make the airport magazine. Some are loud. Some are cheap. All of them are where you'll see people you recognize.
Pitmaster who actually still tends pits. Whole-hog pork, white bread, hot sauce, that's it.
Texas-style brisket in an open pit yard on the upper peninsula. Get the brisket and a Lone Star.
Asian-soul corner spot in a converted gas station. Okonomiyaki with farm egg is the order.
Locals get there at 5. Crudo lineup, walk-in, no fuss.
Park Circle Asian-Southern mashup. Reservations are tough; bar is first-come.