Inside Hendricks BBQ

The shrimp and grits are served with Louisiana-style barbecue shrimp and Tillamook cheddar stone-ground grits.

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 "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.

"Chicken in a Biscuit" is buttermilk-fried chicken breast with milk gravy, topped with cheddar cheese and served on a buttermilk biscuit. It's shown here with sides of creamed spinach and slaw.

The main dining room at Hendricks BBQ in St. Charles.

Flying pigs in Hendricks' main dining room.

The main dining room at Hendricks BBQ in St. Charles.

Part of the large outdoor-seating area at Hendricks BBQ.

The main dining room at Hendricks BBQ in St. Charles.

Hendricks BBQ is housed in the former Waterworks Building on St. Charles' Main Street. A huge faucet remains in a side lot.

The main dining room at Hendricks BBQ in St. Charles.

Chef Chris Lee in the basement of the large former St. Charles Municipal Water Works building that now houses Hendricks BBQ.

The basement, not yet open to the public, will eventually become a live music venue.