This smokehouse relegates beef and pork ribs to its "Traditional Q" section of the menu while other options burst with modern flavors. Order piquillo peppers stuffed with brisket and cotija cheese.
Order a foie gras and sauternes duck sausage with truffle aioli, foie gras mousse and fleur de sel. The result is a meaty, creamy, rich blast of flavor that never disappoints. It's a cult classic.
How you stack your burger is up to you, but don't leave without trying the Kennebec fries–the name refers to a type of heirloom potato-twice-fried to perfection. Save room for their frozen custard.
The restaurant’s name is a synonym for their signature cut of beef—the bone-in ribeye. It’s a deeply marbled 26-ounce steak seared on a charbroiler with a touch of sea salt and black pepper.
After the meat smokes for 17 hours, the restaurant cuts away the brisket and puts the fatty top back in to sweat for 5 more hours. The result is a sweet, crispy shell wrapped around juicy meat.
Did you know that you can bring your dogs with you to dine & drink on the patio we share with the Quarter Bar?!
