There's great American-style barbecue and a nice collection of a dozen craft beers to wash it down at this cozy bar-restaurant located halfway along Cat Street. Weekday lunches start at Y1000, and during the evening you can snack on sandwiches (from Y1200) or indulge in mains like their voluminous four-meat platter with two side dishes (Y3800 for two people). In addition to beer, the bar carries well-chosen craft bourbons and other artisanal liquors. The soundtrack leans heavily towards the blues.
The main barbecue items here are Kansas-style baby back pork ribs, very tender espresso-rubbed beef brisket (slow-cooked for eleven hours), chopped pork (similar to pulled pork), and chicken. You can enjoy them all with a fantastic lineup of house-produced sauces - porter pepper (made with craft-brew porter from TY Harbor); a very peppery Carolina vinegar sauce; house pit sauce and "Voodoo Hot" sauce - each with unique, complex flavors and all of them packing a punch.
Other menu choices include the Smokehouse cheeseburger, grilled Yamagata sausages, various sandwiches (chopped pork and cole slaw, smoked bacon BLT, tuna salad), and side dishes like macaroni and cheese, garlicky sauteed fresh spinach in cream sauce, black-bean chili, and okra-tomato stew. Topping things off is a range of original desserts - banana cream pudding (made with imported Nilla Wafers!), very creamy peanut-butter pie, pecan pie and chocolate-fudge brownies.
The restaurant is produced by chef David Chiddo and the folks at TY Harbor Brewery, which supplies six of the bar's draft beers; the other half dozen are from well-respected craft brewers such as Bear Republic and North Island. The wine list is short but efficient, with five reds and five whites all priced at Y5000 per bottle, and one red and one white by the glass.
by Robb Satterwhite