[A full slab of the award-winning St. Louis-cut ribs arrives with Texas Toast.]
The room offers booths, tables, high-tops and appealing community tables for groups.
In addition to fountain drinks, a cooler keeps a selection of craft soft drinks chilled, and beer is available by bottle or can.
Seasonal items are added to the menu on the wall of the fast-casual eatery, and we couldn't resist opening with the Jacked Mac, which is baked with Monterey Jack, sharp cheddar and Parmesan cheese. We also took the added brisket topping, bacon being the other add-on choice. The flavors melded beautifully in this comfort food treat, and the macaroni had a perfect, baked crusting of cheese to contrast the textures.
The restaurant group was founded by people with a background in competitive barbecuing, and the awards have been plentiful, according to the company bio.
Given the recent Ribfest results, I knew exactly what to order, the St. Louis-cut ribs, described on the menu as bite off the bone. In barbecue circles, if it falls off the bone, it means it's been cooked too long.