Description provided by Editors
What started as a barbecue smoker in Thomas Davis’s backyard is now a modern family diner and barbecue joint. Traditional methods of dry curing, aging and wood-smoking lend authenticity to the flavourful dishes, such as country-style bacon, Texas barbecued brisket and maple wood–smoked trout. Lunch, dinner Tue.-Sun; Sunday brunch. Casual. Entrees: $8-$25. MC, V.