When barbecue is good, you really can taste the slow-burning passion it takes to pass on a family recipe to the next generation. Johneric Concordia's father devised his pineapple-and-soy infused BBQ sauce while he was a young Filipino US Navy chef, trying to meld his own sensibilities to the those of his crew. It worked. Today, The Park's Finest has finally graduated from strictly catering to a Friday-nights-only restaurant space. Ribs. Pork loin. Chicken. Cornbread. Made with love. If I need to say more, then you don't know much about barbecue.