Oak-fired steaks, slow-smoked brisket and glazed ribs, served in a room that smells like a campfire you never want to leave.
Every cut cooks over seasoned white oak. Our pitmasters start at 4 a.m., tending the fire so that by dinner the bark is black, the smoke ring is pink and the fat melts when you look at it.
120 bourbons, ryes and single malts. Smoked old fashioneds poured under a glass dome. Live blues every Thursday.
Join Us TonightOpen Tue–Sun, 5 pm till late · 214 Foundry Street
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