Cuisine:

• Others
• Barbeque, Grill

Maddy's Description:
Doing most of the cooking, owner Jeff Buckalew intersects the classic 'cue joint with live blues every night. The ribs are cooked initially in the oven then finished over wood, so the well-seasoned meat shows no smoke ring and tends to be over-charred. We also don't understand heating the barbecue sauce, which seems too ketchup-y and needs a hit from the hot sauce bottle for any snap. The place gets points, however, for serving the barbecue sauce on the side so the patron may control how much to use. Try the barbecued chicken, tender and not too smoky. Sides are generally good to fair. Skip the mediocre wines in favor of some good draft brew, such as the locally brewed Sweetwater 420. Music varies in quality, but when it's blues, it's hot. The atmosphere, as a result, is quite loud at dinner.


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