Raised wooden booths flank one side of the restaurant; an imposing, old-fashioned dark-wood bar with saddle-seat stools extends down the other. Recorded swing music during the day, more mainstream music into the night, plays in the background. Old Glory boasts the city's "largest selection of single-barrel and boutique bourbons" and a new rooftop deck with outdoor seating and views of Georgetown.

After 9pm or so, the two-story restaurant becomes packed with the hard-drinkin' young and restless. In early evening, though, Old Glory is prime for anyone -- singles, families, or an older crowd -- although it's almost always noisy. Come for the messy, tangy, delicious spare ribs; hickory-smoked chicken; tender, smoked beef brisket; or marinated, wood-fired shrimp. Six sauces are on the table, the spiciest being the vinegar-based East Carolina and Lexington. My Southern-raised husband favored the Savannah version, which reminded him of that city's famous Johnny Harris barbecue sauce. The complimentary corn muffins and biscuits; side dishes of collard greens, succotash, and potato salad; and desserts like apple crisp and coconut cherry cobbler all hit the spot.