Price Scale

For five years Cliff Allen manned his mesquite wood grill in a cart smaller than a prison cell. Now, his “Make Every Bite Count” philosophy is found in a barbecue shack on N Williams Avenue. Smoked pork shoulder and lamb summon Austin, Texas—little more than meltingly tender flesh, fatty halos, and sumptuous curls of oak-wood smoke. Juicy baby backs, upholstered in sticky, crackly bark, vie for PDX’s barbecue crown. And the golden jo-jos humiliate every fry in town. But the smoked fried chicken sandwich is the real star: thighs, skins on, smoked to smithereens, baptized in hot oil for crispy ruffles, then glazed in jalapeño jelly and captured in a monumental, char-blistered sourdough bun. I could eat one every day and call it “death with dignity.”

Meal Times
Dinner, Lunch
Good to Know
Counter Service, Outdoor Dining, Takeout