The fixins are in at Tank House BBQ and Bar, the hip new carnivore haven where smoky classics inherit a sweet midtown edge. The husband-and-wife ownership team of Tyler and Melissa Williams cite the styles of both Texas and Kansas City as influences here, while family photos of 19th-century Sacramento give the rustic interior its decidedly local vibe. Tangy standards like brisket and baby back ribs share the chalkboard menu with decadent highlights like “dirty” mac and cheese, which comes studded with meat like smoked pork or brisket. A chopped pork sandwich comes drowned in chef Tony Brown’s extraordinary house sauce, while the $3 hot links round out a compact, inexpensive list of entrées. Inside the dining room, an intimate bar offers nearly two dozen whiskeys and a tap list of local beers. On the terrace, meanwhile, the owners have transformed this former site of an 1880s-era water tank into a patio ready-made for perfect fall days. Southern comfort, indeed.