This concept is owned by the same group that manages Dock Local. They started this spot during the pandemic as a barbecue to-go spot. When they consistently sold out, they decided to go full bore and open a restaurant. Their ground coffee rubbed smoked brisket has a deep flavor and goes beautifully on their tacos or as a standard barbecue meal. Check out their barbecue platter that comes with a quarter pound of four meats along with two sides. The mac and cheese is fresh and creamy. For a unique dish, try their Navajo Fry Bread, a light dough fried crisp topped with pinto beans and a pile of meat cheddar-jack cheese, lettuce, fire-roasted pico, cilantro, avocado lime crema and lime.