Run by a few Southern transplants, this brick-and-timber den has the kind of slow-smoked pedigree you’ll appreciate in the form of expert takes on brisket (braised slowly and lovingly with their house-brewed beer), pulled pork and Delta Grind cheese grits. Of course, a few rounds of classic Southern cocktails like Sazeracs help in that appreciation as well.
"The potato salad and brussel sprouts... yum!"
"Get the Brisket! While it may seem one of the more mundane items when compared to the ribs and such, this is really the item. And be sure to ask for their special homemade hot hot hot sauce."
"The chicken is marinated in a whiskey brine for 36 hours! And the sazeracs are the real deal."
Eats come from a chef formerly at Delfina and Twenty Five Lusk (in addition to BBQ/Creole joints in Copenhagen and Bangkok), and'll cover the gamut of Southeastern grill-lined goodness via imported Allan Benton Tennessee hams, cheese grits from a friend's 100yr-old mill in Mississippi, and Old Crow bourbon-brined chicken, and to douse your smoked pig parts, housemade deliciousness like a sweet potato habanero hot sauce
Memphis-born chef David King has helped spread the BBQ gospel to the far reaches of Bangkok and Copenhagen. Now he's working on the Bay Area with a menu mostly inspired by the Memphis-style bbq he was raised on, although Wells insists the Alabama white sauce of her youth must be included. Also in the works: a rooftop garden for extra-fresh seasoning capabilities.