When I called to make a reservation, the chef surprisingly answered the phone and asked how I had heard about the restaurant. I told him truthfully that I'd read about it, and I had—in snippets on various blogs, with words like Southern and barbecue attached to the posts. When I visited, I was expecting casual, earnest fare, and I found that—and so much more. This isn't your typical BBQ joint.
As one of my dining companions marveled after many inspired dishes, "This is haute cuisine meets down-home." Or as the chef, Joshau Hill, explained, "It's new Southern cuisine."