Pat and I have tried to hit every Q joint we can find in the area. This place hasn’t been considered because it doesn’t open until 4 PM during the week. On weekends, commencing Friday they open at 11. Since this particular place had mixed reviews it intrigued me, so we changed our plans. Not really sure it was a good decision.
The place is small and clean and has seating for about a dozen diners. They have a small menu featuring the usual fare. Ribs, pulled pork, chicken and brisket. The sides are what you would expect and the deserts are house made. My interior shots will have to suffice because I forgot to take any pictures of the food. And the saddest thing was I didn’t remember that I forgot until I got home.
They have a cool collection of Pig Art displayed in the corner. All of their tables are covered in red and white checkered cloth and the chairs have an old school flair with comfy seats.
Since the brisket wasn’t ready I got pulled chicken on an onion bun. The bun was pretty good and not too common around here. The portion was tremendous for $6 but it was pretty dry. I think their biggest problem is the reheat of the meat. I am not positive how they re-thermalize their product but what ever way they use I don’t think is working. A BBQ sauce should not be used to make meat moist. I think their chicken may have been done well initially however their re heat needs some work.
The greens were good but nothing superlative. The peach cobbler was outstanding. A healthy amount of fruit and a good cobbler crust. I am sorry I don’t have any pictures to show you what we ate.
So all in all it was a passable lunch for me. Like Pat were I in the area I would try the joint again. However I wouldn’t travel that far just to eat there.
After lunch Pat and I went to the Tick Tock Lounge to meet some friends and I took the opportunity to try one of their signature Bloody Mary Cocktails, featuring in house bacon infused vodka, house made Mary mix and a unique array of garnish.
It was delicious. Spicy with a good amount of horse radish and with all the “stuff” added it is like brunch in a glass. A pint of Bloody goodness for 10 bucks.