Cola-brined, pastrami spiced, and cherrywood smoked. This brisket is pure barbecue goodness. A 14-hour smoke gives the outer layer its delightful crispiness.
Smoked Portobello Mushrooms
Cherrywood smoked brisket not for you? We have the perfect alternative: a mesquite-smoked portobello with a balsamic-and-herb marinade.
Mac and Cheese
An unbeatable duo of tortellini and elbow macaroni is smothered in a tasty blend of sharp cheddar, savory fontina, and crumbly parmesan and topped with seasoned, buttered breadcrumbs.
Braised Southern Greens
Fennel sautéed with leeks perfectly balances the bitterness of mustard greens—all supplemented with a heaping helping of nutrition-packed kale. These greens are served with crispy onions as a topper.
A honey-bourbon glaze gives these al dente carrots a sweet and aromatic bite. This simple yet decadent side dish is large enough for four servings.
Cornbread and Honey Butter
No barbecue would be complete without cornbread. Our version offers homemade whipped honey butter as the ideal complement to the crumbly but perfectly dense cookout standard.
Tangy, sweet, and a little spicy, chow chow is a fitting companion for every bit of the Southern barbecue on the menu.
Spicy BBQ Sauce
Want to kick it up a notch? Give this house-made sauce—featuring both chipotles and fresh jalapenos—a whirl.
House BBQ Sauce
Our house-made Kansas City–style sauce packs a sweet, tangy, peppery punch.
Nilla Streusel Bread Pudding
Here’s a bread pudding twist you’ve probably never tried: challah bread with rum-soaked banana flambé, candied spiced walnuts, and a nilla streusel swirl, topped with honey whipped cream.