Scottsdale mostly grills fast and charges accordingly. Bootleggers takes the slower route: brisket and ribs smoked low and slow, served in a dim, Prohibition-styled room with an American whiskey list deep enough to keep a collector occupied. Think of it as a whiskey bar that happens to run a smoker.
The brisket is the measuring stick, so order it first. A plate and a well-matched pour cost less than an appetizer round at the steakhouses ten minutes north.
When to go: weeknights, when the low-light mood actually lands. Weekends it doubles as a staging area for the bar district a block away.