CHEF DARRYL BELL, STATELINE ROADHOUSE, NAPA

Photo by Nicola Parisi
Stateline Road Smokehouse’s sauce-lacquered Baby Back Ribs and double-smoked Kansas City Burnt Ends.
Photo by Nicola Parisi
Chef Bell stokes the cherry and oak wood fire in his Moberg smoker.
Photo by Nicola Parisi
Stateline’s 816 barbecue sauce gets a rosemary basting brush.
Photo by Nicola Parisi
Stateline Road’s double-smoked Kansas City–Invented Burnt Ends are renowned for their surprising tenderness and deep, smoky flavor.
Photo by Nicola Parisi
Photo by Nicola Parisi
Photo by Nicola Parisi
Serge Gay Jr.’s larger than life mural brings color to the outdoor patio.