Campfire barbecue starts with live fire and humanely raised animals from the Pacific Northwest. From there, I’m equally inspired by the small-town Kansas barbecue of my youth and my grandfather’s char siu. Texas brisket from the pride of Grand Prairie, craft Sonoran style tortillas, numbing Sichuan peppercorns. Chiles - fresh, dried, and pickled. These flavors tell my story and I’m excited to share that story with you.

- pitmaster Nick