In Texas, barbecue barns grow dark from years of smoky build-up. Maple Block Meat Co. in Culver City has a different trajectory. The sleek restaurant from Mike Garrett, Daniel Weinstock, and opening pitmaster Adam Cole (now gone) sports wood and steel design, with a black drum smoker parked in the lot, next to cords of peach wood. Sausage links are made in-house and chicken is Mary’s free range. Maple Block prides themselves on sliced brisket (request fatty cuts) and pork spare ribs. Highlights not available by the pound, plate, or sandwich, include dinnertime smoked chicken wings with fermented hot sauce, and fluffy buttermilk biscuits with whipped honey butter. Maple Block is also the rare barbecue spot that dares to serve salads. Four sauces crafted on premises include Alabama-style white sauce made with mayo and vinegar, and spicy red spiked with chile de arbol and Hatch chilies. Yes, they also have a respectable beer and wine program.