Sparks BBQ is in what used to be a bank. There’s still a vault where the liquor is stored. The walls are painted red and decorated sparsely with art. One notable piece is a portrait of a pig with thick-rimmed glasses. Most of the seating is at high top tables with one particularly long table in the middle of the dining area. There are some shorter tables in the front. There are large floor-to-ceiling windows on the front of the building. The building is on the corner so there are some windows on the street side of the building but they are high enough where only a particularly tall person would be able to look down on the sidewalk. The view out the windows is of the neighboring downtown buildings; colorful, historic nineteenth century buildings next to the newer The Franklin restaurant sitting kitty-corner from us. The bar is a marble affair behind which sits alcohol, of course, and two large flat-screen TVs. The TVs are more-often-than-not playing a slideshow showcasing photos of meals, an old black and white photo of the old location, and the the owner standing in front of a blazing grill. The kitchen is near the back, only hidden by a counter and heat lamps. The food at the BBQ isn’t actually cooked at this location, it’s cooked, or barbecued rather, up Front Street at the old location then prepared here. Of course, traditional BBQ meals are served such as ribs and pulled pork sandwiches. There’s also some unique items such as the “Bacon Explosion”— a sandwich with pork stuffed with cheddar, wrapped in bacon, topped with bacon, cheddar, and barbecue sauce. There’s also a “BBQ Sundae” which is layers of macaroni & cheese, beans, and pork served in a cup. My station is the least interesting, but vital, dishwashing area which is crammed between the bank vault and sink, behind the kitchen.