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  • The owners (and as a matter of fact all the staff my wife and I met) are super friendly, and so passionate about their craft that they'll be ladling out samples of their sauces before you've even had a chance to absorb what's going on. The meats are all very good, although the pulled pork can be on the slightly dry side from time to time. Portions are of average size (an anomaly in a city where sandwiches are routinely as big as your head and are stuffed with french fries), and they have some interesting local soft drinks. It's on the pricy side for what it is, and some of the sides (e.g. the mac n' cheese and the cole slaw) are merely average in taste and execution. That being said, there's something to be said about super-friendly dudes (and dudettes) who are so passionate about BBQ that they felt like they had a moral obligation to open up a restaurant. For crying out loud, one of the times we went in the guy decided he was going to give us a (truly entertaining and engrossing, by the way) lecture on the origins, makeup, and philosophy of use for the individual sauces he'd created. It was amazing, terrifying, amazingly terrifying, and terrifyingly amazing all at once. Last note. We went there when they first opened up shop, way back in the fall of 2012. Things may have changed since we last went there (although from the looks of the more recent reviews, it doesn't look that way).
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