Cuisine:

• Barbeque, Grill
• Southern

'Cue Barbecue Description:
An alum of The Swallow at the Hollow, among other restaurants, co-owner and pitmaster Paul Doster is a fiend for fresh, so vegetables are only those that are in season. Fresh fruit cobblers are among the items made from locally grown raw materials, too, whenever possible. Doster smokes his meat over wood, without using any pre-smoking marinades or even salting the meat. Everything served in the restaurant is made from scratch, except the ice cream for the cobblers. That includes the bread and the pickles. So there's substance to that Texas toast you get with your ribs. The coleslaw uses a vinegar-based dressing, pleasing to anyone avoiding mayonnaise. It piles nicely, Carolina-style, on top of the sliders if that's how you like your 'cue. Did we say cobbler for dessert? Good beer is the quaff of choice, and there are lots of exceptional ones here. And there are a few decent (although they could be better) wines.


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