moken’ Joe’s is a happy marriage of barbecue and blues. Literally. Chef Joe Dodd mans the kitchen, while his wife, musician and former music producer Wendy Dodd, lines up live blues and jazz six nights a week—usually with no cover. It was a love of cooking that brought the Dodds together, and a trip to the Deep South that gave them the idea of starting a barbecue joint in, of all unlikely places, Brighton Center. The place specializes in falling-off-the-bone St. Louis-style pork ribs, but has been branching out in the direction of Louisiana, with gumbo, jambalaya, and andouille sausage made on site. Try the Fire in the Bayou—blackened catfish over rice surrounded by spinach sautéed in oil and garlic topped with andouille cream gravy. Wash it down with some Southern Tier IPA and the rhythm and blues of Miss Shirley Lewis. Pinkney