Neil McClure was already deep into the restaurant business when he caught the barbecue bug. That delightful epidemic swept across New Orleans after Katrina. Now, a decade later, barbecue has infected the desires of both the dining public and the chefs, from the bottom of the profession to the very top. Neil crossed the line when, after managing the dining room at Dante's Kitchen for years, he took over the lunch schedule there as a pop-up. He had the flavors dead-on. All he needed to learn was a) how to make a profit from smoking meats his way and 2) how to get a little bit of sleep once every few days. He was getting closer when he opened a barbecue restaurant on Magazine Street. That restaurant had many barbecue fans (including me) calling it the best in town. But a) and 2) above still were grinding him up. In early 2016, he shut the shop down and moved his barbecue operation to the NOLA Brewing Company's Tap Room, not too far away on Tchoupitoulas. That seems to have done the trick, and now McClure is chucking it out again.
This is a great restaurant for ordering heavy and passing dishes around. It's also fun to compile an all-appetizer meal. The brunch menu is one of the city's most original. Remember that they're closed on Tuesday.
| Attitude | 1 |
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| Environment | 0 |
| Hipness | 2 |
| Local Color | 2 |
| Service | 1 |
| Value | 1 |
| Wine | 1 |
