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This soul fusion restaurant fills up a converted warehouse. Outside, large spirals of black iron decorate the front windows, while inside, heavy red-velvet curtains extend from floor to ceiling, and large works of graffiti art adorn the walls. Dinners begin with complimentary corn bread and end with candy and the check. Chicken-fried steak, chili-glazed chicken and baby-back ribs come with a choice of solid standards like spicy collard greens, succotash, cheese grits, sweet-potato fries, and macaroni and cheese with bacon. Sandwiches are somewhat lighter, though barbecue-sauce slathered pulled pork overflows from its bun, and the burger (or veggie burger) gets a smoky kick from chili ketchup. For dessert, the peach cobbler is the made here daily and arrives warm with vanilla-bean ice cream and house-whipped Cabot’s Vermont cream. You can bring your own booze to spike sweet drinks like raspberry limeade; the liquor store is two blocks away. — Daniel Benjamin

Pulled pork sandwich, $10; sweet potato fries, $4.50; raspberry limeade, $3.50

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