What was called sliced pork on the menu was more like shredded pork. It was juicy with a strong pork flavor, but was more like a great version of roast pork rather than being very smoky. The chicken had a nicely crisp skin, and the meat beneath was flavorful, if a bit dry. The mac & cheese was basic although well executed, but none of it compared to the beauty of the collard greens. Chocked full of smoked pork, the tender leaves weren’t yet cooked to mush. These greens were all savory without the sugar so often added to tame the acid.
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Get here on a Wednesday, order any two meats, and for your sides get a double order of collard greens.