BBQ With Heart
Behind every plate is a story of resilience. After pursuing a career in Michelin-level kitchens, life brought a new path, one that sparked a passion for barbecue. What makes this place stand out is not just the meats smoked fresh every day or the homemade sides and desserts, but the philosophy behind it—keep it honest, keep it real, and make each meal one worth sharing with family and friends around the table.
From Fire to Table
The path to barbecue began in fine dining kitchens, but life took a turn with a diagnosis of Multiple Sclerosis. That moment changed the journey and led to falling in love with the craft of slow smoking. Trained by Texas pitmasters and guided by tradition, the focus became simple: quality meats, smoked fresh daily over oak logs, with sides and desserts made by hand. Every plate carries the care of someone who never gave up on their passion.
The Spirit of Duke
The smoker at the heart of the kitchen is called Duke, named after John Wayne, a nod to westerns once watched with family. Built by J & R Manufacturing, Duke is the only vertical smoker of its kind in Clark County. It burns Pacific Northwest oak and fills the air with the aroma of barbecue that feels timeless. Each brisket, rib, and sausage link reflects a mix of hard work, tradition, and a love for sharing good food with others.