Proprietor Daniel “Pepper” Morgan has an impressive résumé. More importantly, he learned to cook from his grandmother, who taught him the recipe for her barbecue sauce (tangy, smoky and practically drinkable) and passed on to him the soul of soul food. All of the barbecue at Pepper’s is spectacular. On the side, good luck choosing between collard greens with smoked turkey, garlicky mac ’n’ cheese, molten hot fried okra and sweet potato corn bread. Closed Mondays.