Each Friday they have a smorgasbord of meat. Dry-rubbed chicken, ribs, and a beef dish that’ve been cooking up to 18 hours between 120-180 degrees. To go with your meat, they have rotating sides and their own Filipino/BBQ classics, like homemade cornbread with coconut cream cheese, a smoked/rubbed vegetable medley and three different kinds of hot links blended together.
They have beer and wine too. For now, they’re only open Fridays from 6-9 pm. So get your meat fix then.