Profile

This pint-sized Southern rib shack channels a down-home backyard BBQ, with plaid easy-wipe tablecloths, a mounted antique rifle and stuffed barracuda, and plenty of paper napkins. Bandana-sporting owner Alan Natkiel grew up on a New Hampshire horse farm before moving to Georgia, where he honed his grilling skills and became inspired by the “bonding experience of Southern culture and cuisine.” The ribs, which are slow-cooked over a pan of beer, before being tossed on the grill, reveal crackly skin and juicy meat. The pulled pork is tender, falling to pieces with a nudge from the knife. Sides are similarly well-crafted: Vinegary, pepper-sprinkled coleslaw serves as a crunchy complement, moist corn bread is studded with plump kernels, and the inherent bitterness of collard greens is sweetly tempered with molasses. There’s a benefit to such snug quarters with no storage space: Everything’s “completely fresh,” says Natkiel. Unfortunately, there’s also no bathroom for customers – for that (along with a post-‘cue beer or three), head to the bar across the street. — AnneLise Sorensen

The spot's too small for a bathroom, so you'll have to head across the street.

Ribs with two sides, $19; pulled pork sandwich, $8; coleslaw, $3; collard greens, $4

Related Stories

Featured In

• The Next Wave of Rib Joints to Hit Town (7/23/07)