If you’ve ever been to a BBQ and thought, “why aren’t people putting pulled pork on other carbs besides buns?,” you’ll love this Mills 50 spot. They do things like pizzas with braised brisket, grape jelly BBQ sauce, and smoked mozzarella and cheddar melted all over. But there’s more to this pizza than just the toppings—the sourdough crust has a subtle tang with a pillowy and softer texture than your average pie. Enjoy each hefty slice with cacio e pepe fries and Pigzza’s riff on a whisky smash with pistachio orgeat, grapefruit, and tarragon. The best seats are by the window-lined garage doors, which open to let in the breeze.