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Stacked beef patties, mayo, American cheese, shredded lettuce, sliced onion Stacked beef patties, house-made maple bacon, smoked cheddar, sliced pickles, spicy fried onion, Memphis mayo House-made vegan patty, coal-fired tomatoes, arugula, goat cheese, shiitake bacon, and roasted garlic balsamic mayo House-ground pork patty, house made Michigan maple bacon, house-made hot link, pickled chilies, Woodshop cold smoked cheddar, South Carolina mayo (SERVED MEDIUM)Īngus beef patties stuffed with American cheese, and pickled red onion (COOKED UNTIL PROPERLY JUICY) Pulled pork tossed in North Carolina sauce with pickled chilies & coleslawĪll burgers proudly served on Avalon challah buns and with our house-cut fries, best enjoyed flipped (we're not sure why, but it's true) Marinated grilled chicken breast, house maple bacon, house-smoked cheddar, romaine lettuce, tomatoes, sliced onion and Memphis mayo

Mixed greens, marinated tomatoes, fried chickpeas, feta, and red wine vinaigretteĪll samiches proudly served on Avalon challah buns and come with potato salad House-smoked pulled pork, romaine, dried Michigan cherries & crispy fried onions with our honey mustard dressing Add smoked chicken or pulled pork for 5.95 Romaine, Texas Toast croutons, pecorino cheese, Caesar dressing. Scratch-made w/house-smoked salmon, served with crackers Served big & naked with table sauces | Dress 'em Nashville hot style for 6 12.50 12 22.25 (get a buttermilk blue cheese & celery side for $3) Wood-fired breadsticks with garlic butter & pazzo cheese dipĬharred brisket ends tossed in Memphis sauce & served on a slice of Texas toast 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. No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into somethin incredible.

These aren't conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today. And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. It is a menu that's rustic in its delivery and refined in its care.

Slow cooked bacon ready to be cut in from thick slabs into magical planks. 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. It begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats.