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Chef Bill Gonzalez

Our chef hand picks all of the meats to be cured and cooked in house to insure only the highest quality.

We start the house ham with a dry rub for 48 hours before smoking with hickory chips and charcoal for 4 hours and our turkey is brined for 24 hours to keep the bird moist and juicy during the smoking process. Try the "Billy" cheesesteak made with thinly sliced prime rib or the very popular homemade corned beef and you will immediately notice the attention to detail we are committed to. Not to be forgotten is the house specialty, pork-shoulder braised in a unique stock reduction aptly named "The Pork Drizzle". The result is a rich, succulent shredded pork that awakens the taste buds with every bite.