Activate map
No | |
No | |
Yes | |
Yes | |
Lunch | |
Street | |
Yes | |
Yes | |
No |
Casual | |
Casual | |
Average | |
No | |
Yes | |
No | |
Yes | |
No | |
Yes |
Specialties
All our meats are smoked with apple wood. Brisket and pork are smoked for 14 hours, ribs and chicken are smoked for 4. We make 10 different BBQ sauces and our sides are made from scratch, including collard greens, macaroni & cheese, sweet potatos, mash potatos, slaw and potato salad. We recently added our home made chicken and dumplings to our chile and clam chowder choices. Home made desserts include bread pudding and cobblers. Salads include, Caesar, Spinich and Greek. We have yogart parfaits and more.
Catering and online ordering are available.
History
Established in 2006.
We opened our first restaurant on the corner of Bancroft and Oxford in Berkeley in 2006. Last year we opened our second restaurant on MLK and 53rd (right across the street from Children’s Hospital) in Oakland. Then in November, 2010, we opened our 19th street location, which is more of a fast food take out.
Meet the Business Owner
Ken L.
Business Owner
Ken has a unique and diverse background. His early roots where in teh south (Texas). After college he was recuited by the Navy, after he received a BS in physics, to be a submarine officer. While in the Navy he received a Masters in Nuclear Engineering. While in the Navy, he traveled all over the world where he find tuned his love for spicy food, spending many years on the east coast where he was introduced to North Carolina BBQ. Tihs was the start of his journey into fine tuning great spicy BBQ.