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"An emblem of Piedmont-style barbecue, this shop’s pork-shoulder-focused plates—served sliced, chopped, or coarse-chopped—are finished with a slightly spicy tomato-and-vinegar “dip” kept warm in glass coffee pitchers. Regulars recommend asking for generous “outside brown” bark for extra smokiness and flavor, which elevates the straightforward, regional preparation into a must-try experience." - Greg Baker