Onetime Top Chef celeb, Doug Adams, is the star at Woodlark Hotel’s primo, 3,000-square-foot downtown restaurant. It’s a well-heeled Lone Star dude food magnet—San Antonio–style smoked chicken, lunchtime meat-’n’-threes, and spendy T-bone steak dinners. Meat is king here, the portal to Adams’s heart. The game changer is Bullard’s smoked pork belly—not only euphorically tender, but presented Korean ssam-style, ready to tuck inside lettuce cups with garlic-chile sambal, green papaya pickles, and bread-and-butter jalapeños. Throw in textbook-perfect chess pie and call it a good night.