Pit&Pour
Texas Brisket
Peppery bark and soft rendered fat, sliced thick.
The menu
Smoke, sides, sauces, and pours.
This is the menu we're building toward first service. Items, portions, and prices will be confirmed before we open the window.
Photos are styled concept photography. Final plates will be photographed at first service.
Meats
The center of the tray, smoked low and slow.
St. Louis Ribs
Meaty spare ribs with a clean bite and a lacquered, smoky finish.
Pit-Smoked Chicken
Juicy all the way through, with well-seasoned, smoky skin.
Pulled Pork
Pork shoulder, tender and rich, ready for any sauce in the collection.
Premium Sausage
Snappy casing and plenty of smoke.
Dino Beef Ribs Limited
Post-oak-smoked beef plate ribs with a deep black pepper bark, cooked until they give at a nudge. A set number each day.
Steaks from the Fire
Hand-cut steaks, reverse-seared: smoked low over post oak, then seared hard over open coals and rested on smoked garlic butter. Cooked to the temperature you order.
* Cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Ribeye* 16 oz
The richest cut on the fire. Deep marbling, a hard crust and a coin of smoked garlic butter melting over the top.
New York Strip* 14 oz
Firm, beefy and clean, with the fat cap rendered crisp over the coals.
T-Bone* 20 oz
Bone-in strip on one side, a smaller tenderloin on the other, both kissed with post-oak smoke.
Porterhouse* 24 oz
The big one, built to share: bone-in strip loin with a substantial tenderloin, carved at the window.
From the Coast
Texas smoke, Mississippi soul. Signature seafood, fire-finished to order.
Fire-Kissed Lobster Tails Signature $40.00
Twin 6 oz grilled tails with garlic brown butter, smoked Gouda mac and Southern greens.
Fire-Kissed Lobster Tail, Large Market price $30 per lb
One large tail, grilled over the fire and finished with garlic brown butter. Sold by weight.
Lobster & Smoked Gouda Mac
Tender lobster, creamy smoked Gouda macaroni and a butter-toasted crumb crust.
Mississippi Gulf Shrimp & Grits
Seared shrimp, creamy stone-ground grits and a savory smoky pan sauce.
Honey Garlic Fire-Grilled Shrimp
Grilled shrimp with house honey garlic butter over seasoned rice, with Southern greens.
Southern Coastal Seafood Pasta Signature
Shrimp, lobster, lump crab and crawfish in roasted garlic Parmesan cream over fettuccine, with honey garlic French bread.
Sandwiches
Built with the same cuts as the rest of the fire.
Filet Mignon Philly Signature
Thin-sliced filet mignon seared hard on the flattop with sweet onions caramelized in smoked garlic butter and melted provolone, on a toasted hoagie.
Flights
The best way to meet the menu: a little of everything, built to share or keep to yourself.
The Pit Flight Signature
A tasting of the pit with sides and sauces from the Flavor Collection. Final meats, portions, and choices will be posted before first service.
The Pour Flight In development
A tasting of our signature non-alcoholic pours. Selections and sizes will be posted if the flight joins the launch menu.
Sides
Made with the same attention as the meat. Nobody here treats them as an afterthought.
Smoked Gouda Mac & Cheese
Creamy, deeply cheesy, with a smoky edge from the gouda.
Burnt-End Pit Beans
Slow-cooked beans with brisket burnt ends folded through.
Brown Butter Cornbread
Golden crust, tender crumb, nutty brown butter.
Southern Greens with Smoked Turkey
Long-simmered greens with smoked turkey and plenty of pot liquor.
Charred Street Corn
Fire-kissed corn, bright and savory.
Desserts
From the cooler and the oven: Southern puddings, cakes, a cheesecake, a bourbon pecan pie and a torched-to-order brûlée.
Southern Sweet Soul Banana Pudding New
Caramel-infused pudding layered with Chessmen butter cookies and finished with a caramel drizzle. Have it your way: with fresh sliced bananas, or smooth with no banana pieces.
Caramel Apple Pudding New
Vanilla cream pudding layered with Biscoff cookies, cinnamon Granny Smith apples and house caramel, finished with cookie crumble.
Chocolate Caramel Cheesecake New
Rich chocolate cheesecake swirled with caramel on a chocolate cookie crust, under glossy ganache and a caramel drizzle.
Southern Caramel Cake New
Three tender vanilla layers stacked and covered in cooked brown-sugar caramel icing. Add a toasted pecan topping if you like.
Quad Chocolate Cake New
Chocolate four ways: dark cocoa layers, chocolate buttercream, glossy ganache and chocolate curls.
Bourbon Pecan Pie New
Toasted pecans in a dark brown-sugar filling with a splash of bourbon, baked in a flaky crust.
Mango Crème Brûlée New
Silky mango custard under a crackling burnt-sugar top, finished with fresh mango.
Lemon Loaf Cake New
A thick slice of buttery lemon loaf under a bright, fresh-lemon glaze.
The Flavor Collection
Five sauces, five personalities. Final recipes are being confirmed.
The House
Black pepper, roasted garlic, tomato, molasses, and smoke.
Bourbon Black
Dark sweetness, pepper, and char, in a bourbon-inspired direction.
Peach Habanero
Southern peach sweetness with a bright, controlled heat.
Blackberry Chipotle
Dark fruit, smoky chile, and a layered sweet-heat finish.
Texas Gold
Mustard, honey, vinegar, black pepper, and spice.
Zero-Proof Pours
Signature non-alcoholic drinks, made to stand next to barbecue. Cocktails live on The Pour.
Texas Peach Tea
Iced tea with ripe peach flavor, sweet and refreshing.
Blackberry Mint Lemonade
Tart lemonade, dark berries, and cool mint.
Prickly Pear Limeade
Bright lime with the color and soft fruit of prickly pear.
Smoked Pineapple Ginger Punch
Pineapple with a touch of smoke and a warm ginger finish.
Nothing on the menu matches that. Try “brisket”, “sides”, or “peach”.
Plates and group packs.
We're finalizing how the meats and sides come together as plates and orders for a crowd. They'll appear here once they're set.
Allergies and dietary needs. Where an item shows a “Contains” line, it lists the major food allergens in our current recipe. Details for the rest of the menu will be published with the final recipes, before we serve our first guest. Everything is prepared in one kitchen that handles milk, egg, wheat, shellfish, fish and other allergens, so we can't promise any item is free of them. Please tell us about allergies when you order.
Consumer advisory. Items marked * are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.