It's too cold to enjoy the outdoors back patio, but the food is still good, though lacking in that smokehouse feel.
I think the smartest way to eat here is to split an order of back ribs between two people and order a side. Very tasty but not an overdose of pretty high-fat meat. I had vinegared cole slaw as my side dish, and it was very good.
Coffee is mediocre --made from one of those eco-horrible machines that do one serving at a time of stale coffee in those throwaway plastic cups.
The main server is a real livewire, lots of fun a very good at her job.
In my ebook on Food for City Building, I argue that cities need a host of independent restaurants to make main streets come alive, so a place like this is welcome.
The other point they add -- or added until the imitators followed them -- is that independents need to use their edge as independents to do something unique and non-franchisable -- franchises can only survive with an algorithm that can be turned into a mass market/mass production/cheap labor offering. Smoke houses use to offer that, but I think they now have to up their game to stay unique and special and worth the extra money.