Union Woodshop

Here's to getting what you want, but didn't expect... It begins and ends in the backlot, with a Southern Pride smoker that's on a constant low-temp tear with green hickory and an assortment of meats. It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks. It is a menu that's rustic in its delivery and refined in its care. And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible. No two pies are the same. It's the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.