All the meats at what co-owner Ryan Carey calls his “fast-casual barbecue place” are smoked out back in three industrial wood-fired smokers. The chopped pork, brisket, pastrami, and chicken are available between the halves of a brioche bun or by the pound, with traditional barbecue accompaniments on the side. There’s also a first-rate pastrami Reuben, and a hugely flavorful black bean falafel sandwich.
Spicy, smoky, saucy, and briny—the best flavors of barbecue are all represented here at restaurateur Jay Villani’s quick service restaurant with communal seating. Gigantic portions of melt-in-your-mouth… Read more »
Take our reader survey to be entered to win a Love Maine Sea Bag!
Engaging with readers plays a key role in our efforts to make Old Port magazine a vital resource for people who visit and live in Portland, and your input is much appreciated. Click the link to take our annual reader survey. X