Description
Though named for the state bird of North Carolina, a road-kill turkey is plastered on one wall, signaling the makeshift East Village décor of the place -- with an odd floor layout to match. The food remains true to the Tar Heel theme. Best of all is a smothered pork chop as thick as a Bible, studded with black peppercorns, and a pair of fried catfish filets that one diner will have trouble finishing. The barbecue is unexpectedly good. A platter allows you to pick three out of four choices (beef brisket, pork ribs, hot links, and pulled pork), and this place is certainly the best barbecue joint south of 23rd Street – and one where the sides don’t suck.
