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  • Get in while you can as this place is just on the verge of becoming a yuppy infested nightmare. Having said that, the food is fantastic, the beer is great and the fact that it's a shed married to a steel shipping container only pushes it over the top for me. Brilliant. I had the Rabbit, Miami Ribs, Grits and Broccoli, washed it down with a seasonal Doppelbock from Beau's and capped off the meal with the Lemon Tart and a glass of Milk. The Rabbit was like a very well done, moist piece of chicken. Not gamey like rabbit can normally be and the sauce, while not spicy, had a great kick. The Ribs were surprisingly more meat than bone (I'm looking at you Electric Mud) and came out tender and juicy. The Grits were "meh" at best. They really tasted more like pieces of feta cheese in an unidentifiable gravy but the Broccoli with cheese sauce was a nice side. Finally, the Lemon Tart was a meringue without the meringue. Tart and full of citrus with just enough sugar to remind you it's a dessert. The winterizing process they go through to keep this place warm is outstanding making the space feel more like a really small ski lodge than a restaurant. Warm blankets sit on the benches with over head heaters blasting the cold off of you. All the food is cooked over an open fire giving the place that wonderful BBQ smokehouse scent. Really, the only downside I see to this place is when it gets too busy, the patrons start to get obnoxious, this isn't Crow's fault because you can only cook so many things at the same time. I would suggest that if you are going to a small place where they take time and effort to make your meal, you allow them the time to make it and enjoy yourself rather than take it out on the servers and surrounding guests. Oh, and the "alley" you take to get here isn't sketchy. It's well lit and maintained.
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