The "Half & Half" is half-rack of St. Louis-style and half-rack baby-back ribs, shown with a side of green beans.
The "Maple Bacon Crunch" shake.
Chicken and dumplings is prepared fresh daily with veggies, pulled chicken, roasted garlic and made-from-scratch herb dumplings.
The shrimp and grits are served with Louisiana-style barbecue shrimp and Tillamook cheddar stone-ground grits.
The "Manhattan on Tap" is Heaven Hill bourbon, Cocchi Torino and Angostura bitters.
The smoked-brisket sandwich is served with housemade pickles and onion marmalade. It's shown here with sides of sweet-potato casserole and macaroni & cheese.
Chef Chris Lee in a basement storage area.
Mason jar water glasses ready to go to restaurant patrons.
Left: "Porch Puppy's Puddle," made with cucumber-infused Ransom Old Tom gin, simple syrup, lemon juice, Creole bitters and club soda). Right: "Grandpa's Cough Syrup" is Mighty Leaf Rain Forest tea-infused Old Overholt rye whiskey, agave nectar, Big O Ginger liqueur, lemon juice and club soda.
The former St. Charles Municipal Water Works building now houses Hendricks BBQ.