Co-owner Greg Best is either nuts, a genius, or both. Consider the Pig-Pik Sour, a drink made with bourbon, bacon sugar, and smoked egg whites. It’s one thing to smoke brisket; it’s another to smoke something that is dangerously just a few degrees away from turning into a gallon of quiche. There is a cocktail on the menu that uses “beet soda.” Beets are as juicy as potatoes. Set in Buckhead, where former frat boys live, the bar has a manly workshop vibe. On one visit, a bro grabbed the menu from us, tossed it aside, and said, “That’s not what it’s about, man. Just tell them what you like. Trust them.” We do completely.