From the restaurant's website:
"At Rolling Bones we produce great food by utilizing proper cooking techniques, which include brining, marinating, curing, resting, and of course smoking. Naturally, we incorporate as many local products as truly possible.
Our menu is designed to showcase the products we are using, highlight the cooking method and expand traditional expectations of barbecue. Our menu, like the building’s design, is a throwback to an era of simplified indulgence."
No alcohol available. Serving lunch and dinner daily.
"The changes made by new chef/owner Todd Richards and his partners are a big improvement, as the food in this Southern-style barbecue joint has received a serious upgrade. Since this is the South, the pork dishes better be on point. And they are."
—
Creative Loafing
From the restaurant's website:
"At Rolling Bones we produce great food by utilizing proper cooking techniques, which include brining, marinating, curing, resting, and of course smoking. Naturally, we incorporate as many local products as truly possible.
Our menu is designed to showcase the products we are using, highlight the cooking method and expand traditional expectations of barbecue. Our menu, like the building’s design, is a throwback to an era of simplified indulgence."
No alcohol available. Serving lunch and dinner daily.
"The changes made by new chef/owner Todd Richards and his partners are a big improvement, as the food in this Southern-style barbecue joint has received a serious upgrade. Since this is the South, the pork dishes better be on point. And they are."
—
Creative Loafing