When American barbecue was born, there were no backyard grills, but pits dug into the ground, where wood smoke cooked the meat low and slow for hours. That’s the principle of low & slow: low heat, spices and long hours of wood smoking. This method is behind the dishes we serve, because turning up the heat to make things faster only means burning the meat. It applies to the smoker, and perhaps not only to that. Speed answers the need to finish. Slowness, the desire to be there.

For any information about allergens or intolerances, please ask our staff.