KINsmoke

The art of Barbeque comes from a humble place here in America, a way to feast for those who couldn’t afford to eat “high off the hog.” It was a way for people to break bread with family and soak in whatever blessings life had to offer. There are many ways to serve up some good ‘cue; however, region to region, state to state people tend to be overly dogmatic about how BBQ should be done. Grilled on high or slow and low, chopped or pulled, beef or pork, to baste or not to baste. We take a bit more of a “non-denominational” approach. Beef, pork, chicken, even fish—all are welcome in our kitchen. We season to show off the meat, not mask it, and then cook it on the grill or in the pit over California Oak and cherry woods quite simply, until it’s done. It’s a simple approach, but it’s the way we’ve always done it, it’s the way we’ve always shared it with our families, and it’s the way we know you’ll love as we share it with you. We’re not sure if BBQ is the mystical religion some people claim it to be (we’re looking at you North Carolina, South Carolina, Georgia, Tennessee, Missouri, & Texas) but if it is then ours is definitely worthy of its own congregation. Open daily from 11a.m. to 9p.m.