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  • Disappointing. They've got a lot of kinks to work out if this place isn't going to go the way of Acadia and Red Sauce. Super, super slow service. They're taking a lot of liberties with the idea of a backwoods smokehouse. The food was good but over priced. $17 Brisket was decent, if a bit too salty. The server couldn't fulfill a fatty brisket request because "they're all the same, it's pretty lean." Huh?? The servers need some education or the kitchen has to stop pre portioning the plates. The coffee barbecue sauce is heavy on the allspice? Or is it clove? Either way, get it on the side because it's not very good. The pickle selections should be free. It's a bit of a joke. A single sliced, pickled tomatillo is $3. Five spicy (as in spices not heat) pickled okra, another rip off. And no pickled jalapeños! C'mon. Warm German potato salad, biscuits - both good. Chili butter - not good. Regular butter would have been a huge improvement. Corn bread - AMAZING!!! Some of the best I've ever had, like Cluck, Grunt and Low good! Friends had the jerk chicken and the whiskey sour - loved both. The slate plates and cutting boards are stupid. There isn't enough room on the table for all that crap. Barbecue served on a slate slab. Weird and pretentious. Generally, the place has too many seats or not enough employees. We got hit with an 18% gratuity (6 people and up) which seemed kinda presumptuous considering beers took a good 20min and the food took over an hour to make its way out of the kitchen. To be fair, our server gave us the option to have the plates come as they're ready (but who wants to eat their dinner alone while their friends watch?) Good luck.
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