“As year-round Cape Cod residents, we were thrilled to learn that the restaurant was open during the off-season. It's always been a goal of ours to patronize businesses that don't close when tourists (and their dollars) cross the bridge after Labor Day, so when we had errands to run on the Outer Cape, we stopped by. We were one of few people in the restaurant for lunch on a Saturday, and we were made to feel welcome quickly. The draft beer selection was generous, getting us off to an excellent start. My wife and I both had pulled pork - a platter for me and a sandwich for her. The meat was moist and tender to the touch, with a delicate smoky flavor enhanced by just enough black pepper. I did try one of the freshly made sauces but found it a little sweet for my taste. Besides, the pork was exquisitely delicious without it. The sides, in my case, mashed potatoes and collard greens, were both fresh and tasty. All in all, we loved the relaxed vibe, but especially the smoked meats. I would confidently say that it was the best barbecue I've had on the Cape.“
“As year-round Cape Cod residents, we were thrilled to learn that the restaurant was open during the off-season. It's always been a goal of ours to patronize businesses that don't close when tourists (and their dollars) cross the bridge after Labor Day, so when we had errands to run on the Outer Cape, we stopped by. We were one of few people in the restaurant for lunch on a Saturday, and we were made to feel welcome quickly. The draft beer selection was generous, getting us off to an excellent start. My wife and I both had pulled pork - a platter for me and a sandwich for her. The meat was moist and tender to the touch, with a delicate smoky flavor enhanced by just enough black pepper. I did try one of the freshly made sauces but found it a little sweet for my taste. Besides, the pork was exquisitely delicious without it. The sides, in my case, mashed potatoes and collard greens, were both fresh and tasty. All in all, we loved the relaxed vibe, but especially the smoked meats. I would confidently say that it was the best barbecue I've had on the Cape.“