The restaurant looks like someone’s home off a side road in the woods. For those that think great barbeque can only be found south of the Mason-Dixon, Chef Amy Anderson has something for you. The barbeque sampler platter is massive horizontally and vertically. A juicy smoked chicken quarter with amazing lightly glazed skin lay half under a tender three-bone pork riblet. All entrees come with choice of side dishes consisting of rich red, tangy and sweet baked beans, an ultra light shredded coleslaw that tasted like it was tossed in sweet vinegar had zero mayo anywhere near it, and very yellow potato salad.