Address: 35 W Broad St, Cookeville, TN 38501, USA
Phone: +19318549970
Sunday: Closed
Monday: Closed
Tuesday: 4–9PM
Wednesday: 4–9PM
Thursday: 4–9PM
Friday: 4–9PM
Saturday: 11AM–9PM
Danielle L
This is the southern bbq you've been looking for. Each part of the meal is amazing. The baked beans have never seen the inside of a can. Not like grandma made, way better than grandma's! The potato salad should be award winning. The brisket is so smokey and the depth of flavor has many layers it is like heaven in your mouth. I was thinking the pork shoulder might be dry since it is so thin, but it is thin and juicy with as many layers to the depths as the brisket. Finish it off with sweet tea or your favorite brew. The was a book signing for a local author that night also.
L S
Came here a week ago, and fell in love ((specifically with the cowgirl nachos…YUM)). the negative reviews must be fluke circumstances because everyone around my family and I were all happy and enjoying the AMAZING food in front of them. Considering how high meat prices are today(and everything else), the combo plates are a good value for good meat. The girls at the front counter are amazing. Even though the restaurant was insanely busy, they still had a smile on their faces despite being stressed and still managed to check on our table. The QR code was a little confusing but it ended up giving us the opportunity to talk with the girl at the front desk which was a great experience. Keep up the good work!
Frank Sargent
First time in Tennessee and stopped here. No wait, love how they have a qr code app system for ordering and paying. Had a Moscow mule and it was really good. Then had the three meat plate (brisket, pulled pork and smoked sausage with baked Mac and cheese), overall it was really good. Also had the fried pickles to start and they were good too. I definitely recommend coming here. The atmosphere was chill, drinks and food good...can't go wrong!
WD Thompson
Odd dining experience... You enter what looks a regular restaurant.... At the hostess counter you order your meal. Our family of four had fantastic meals that each tasted superb. We all agree if there was one thing they should do to make it better or was that all of our meals were served in the cool side of hot. We were just passing through. If we're ever that way again it's be high on our list for a great lunch.
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😂 If you're afraid of COVID practices why don't you just stay at home.
Yes & definitely worth the stop ;) This is my Sunday brunch spot. Never disappoints ;)
Hi there. Owner here. Thank you for your added input. As I comped the meal after we spoke, I went in to talk to my guest Chef of the day for the Easter Brunch and I would have to agree with him. Omelettes are supposed to be wet & moist, not dry like most places serve around here. The sugars in the candied bacon made them even more moist & runny. I am sorry you did not like them. Everyone has their personal preferences. I still don't like tomatoes! I had him make me an omelette afterwards and loved it. Other customers loved them and I have made the decision to follow the Chef's advice to be sure all future omelettes are moist and wet in accordance with Classical French Culinary traditions and I am going to go with this direction in the future. If you want to try us again, ask for well-done if that is your preference and please notify me if you liked it better or if the cook went too far and burned it.
They do not have separate rooms to accommodate club meetings. There is a bar area that could be closed off from the main dining room but that would be all.
Actually my brother & I decided we would close July 3rd & 4th to use that week to attempt to try to finish out the place and install another draft beer system.so right now I think we will re-open Friday July 5th!
To be cheap...honestly...you have to buy frozen meats that are going out of date and to reduce prices more, you buy a gas or electric machines and only smoke once a week and re-heat in a micro-wave to reduce labor costs. I don't. Does everyone else? I don't know. I believe in smoking fresh every day using only charcoal and wood for full maximum flavor, not machines. In addition to fresh ingredients, I only buy Certified Angus Beef that is only graded above USDA upper 2/3rds Choice to Prime & the highest quality pork and organic salads and side dishes when possible. We also recycle & use bio-degradable containers to prevent carcinogens in the ground water. Few ever do this. This concern for health, our quality focus, & labor required to make real BBQ costs more. For just $1 more than Rib City and $3 more than crock-pot "faux-cue" joints, you are eating fresh real BBQ smoked with wood, not wood pellets & gas, organic salads, Antibiotic free Chicken, & highest quality Beef & Pork.
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