Believed to be by the Southern Foodways Alliance to be the oldest black-owned restaurant in continuous operation in the South; a neighborhood barbecue joint that has been in business for over 100 years; meats are smoked on-site; served on plain white bread with thin, vinegar-based sauce and cole slaw. Featured in Saveur Magazine
and on CBS This Morning
. Named by the James Beard Foundation
as an American Classic in 2012.