Smoke and barrels
It's a brewpub, it's a sports bar, it's a barbecue joint. It's Barley's Smokehouse, the busy yet laid-back younger brother of the Short North original. Barley's No. 2 lies somewhat off the beaten path, out on our city's fringes of U.S. Rt. 33. The Smokehouse has sort of a lodge-type feel, a welcoming and spacious main tippling area, pool tables, a cig-friendly patio and a decidedly more convincing commitment to television sports than Alehouse No. 1, but the Smokehouse's simple wood and padded-booth look attests to their close family relationship.
Similar to its sibling, this Barley's rotates in different batches of super-high-achieving fresh brews. A recent sampling found No. 2 featuring a few fruity and spicy quaffs bearing teasing monikers, like: Jack Frost - a cask-conditioned "Winter Warmer" aged in Jack Daniel's barrels; Draggin Ass Stout; the citrusy Droughtfire IPA; and the hopheaded heaven of its Centennial IPA (also cask-conditioned).
As its name maintains, the Smokehouse specializes in "Q"-centric food. So there's plenty of smoldered sandwiches and entrees with interesting housemade sauces. But the smoke also gets into your appetizers.
Accordingly, No. 2's standout wings are triple threats: smoked, grilled and sauced (ask for them extra crispy), and the stoner snacky "garbage"-style nachos get doused with BBQ sauce and topped with wood-treated meat. For a cheesy and greasy fix, try the big-ass smoked beef brisket quesadilla popping with corn, black beans and a rockin' roasted salsa.