Every brisket you see on our line has already spent hours in a house brine before we even think about applying the spice rub or starting the hickory smoke. It definitely takes more time…but we think you can taste that extra day of work in eve
You’ve got to get in here this month to try our new MangoRita Slushy. Made with Cimarrón Tequila, we built this as a bright, tropical shift into spring that’s specifically curated to cut through the salt and smoke on your tray.
We like to keep things predictable on Wednesdays and for us, during the month of February, that has meant $1 wings all day. These’ve been smoked and dry-rubbed with the same level of intention we bring to our brisket and pork cakes. It’s
We’ve always believed that real hospitality pairs best with a proper pour of bourbon. While a lot of bars might stick to a standard 1.5-ounce pour, we’ve always been a two-ounce house because we want you to actually experience the spirit.