We’ve been developing our barbecue for a while now. Today, we’re rolling out what is by far our best version yet. Righteously raised pork shoulder cooked slow and low over local oak, now slower and lower for more smoke, pulled and topped with a house made Kansas City-style sauce, served with cole slaw, sweet potato mash, and house baked beer bread. Every Thursday at 5pm.
We’re even making lemonade today for the perfect pairing.