Flying the flag for southern American barbecue in a decidedly duck-centric city, this Texan-owned restaurant-bar is all about slow-cooked meats, burgers and craft beer. A charcoal-wood smoker takes centre stage, loaded with fruit wood to cook bone-lickin' ribs, plates of barbecued pulled pork, smoky chicken, and beef brisket cooked for 12 hours. Expect to wait for a table on weekends.
Meaty mains come with a choice of two sides from southern greens, grits, slaw etc. Happy hour (11am to 7pm) is ¥10 off drinks. The bar stays open until 1am, serving a limited food menu.