Our food
Low, Slow, and Cut by Hand
Real cuts from our own butcher case, real wood smoke, and a kitchen that doesn't cut corners.
Why butcher and BBQ
One shop, no shortcuts
Most BBQ joints buy their meat from a distributor. We don't have to — we butcher it ourselves, in the same building. That means we control the whole chain: the cut, the trim, the age, and finally the smoke. If a brisket isn't right, we know exactly why, because we broke it down ourselves.
The smoke
Low and slow, real wood
No gas, no shortcuts — our smokers run on real wood, for as many hours as the meat needs. Brisket and pulled pork go on before sunrise. Ribs get rubbed by hand. It's slower than the alternative, and that's the entire point.
The dishes
Brisket, ribs, and everything in between
Smash'd burgers off the flat-top, dry-aged steaks from the case, hand-pulled brisket and pork, and a rotating lineup of scratch-made sides. Whole hog pig roasts and oyster pop-ups make appearances throughout the year — check our events calendar for what's next.
The secret ingredient
Fried in beef tallow, every time
Our fries, wings, and cheese curds don't touch vegetable oil — they're fried in beef tallow, rendered right here from our own beef trim. It's an old-school technique that brings out a flavor you can't get any other way: deeper, richer, and unmistakably beefy.
It's nose-to-tail in action, too — the fat that doesn't make the butcher case goes to work in the fryer instead of going to waste.
Dietary & allergies
Gluten-free options, cooked separately
We offer gluten-free options across the menu — ask your server which dishes can be made gluten-free. Wings, fries, and other fried items are cooked in a dedicated fryer, kept separate from breaded and battered items, to help reduce cross-contact.
Our kitchen handles wheat, dairy, and other allergens throughout, so we can't guarantee a completely allergen-free environment — just let your server know about any allergies and we'll do our best to work with you.
