Brisket Rules

Fatty, cheesy, and carby side dish

Pulled pork served Carolinas style with ancho chipotle sauce and colorful slaw. Meats are smoked daily in a ghost kitchen down the street.

Burger topped with warm, melty pimento cheese and caramelized onions

Side of fries with salsa verde

Boneless chicken coated in house-made five-spice used on Beijing duck, mixed with hot honey and chili sauce syrup. Finished with Chinese pickles made from cold pickled cucumbers and daikon in vinegar.

Ube-flavored lemonade

Off-menu crudo with kingfish, black squid ink, and garlic. Features strong citrus acid from oranges with bold, intense flavors.