Pat Martin's downtown smokehouse is one of Nashville's most serious barbecue destinations — whole-hog cooking in the Tennessee tradition, with the pig pulled tableside on weekends and a menu that takes the regional pit tradition seriously. A James Beard semifinalist who's expanded across the South, but the cooking philosophy stays anchored in the whole-hog craft that built his reputation. For whole-hog Tennessee barbecue from one of the South's most decorated pitmasters.