The goal is to provide an escape from the city’s concrete jungle with traditional American BBQ platters, plenty fresh air with the smell of wood burning, greenery under the blue sky, craft beers, and games on the grass.
Using traditional offset smokers, we cook beef brisket, pork spare ribs, pork belly, pork shoulder, and house-made sausages. Some meats smoke as long as 12 hours. That said, we put our hearts into the cooking. We also try to bring new ideas to our menus and incorporate seasonal vegetables from the farm for the bbq sides.