Wood stacked up outside a barbecue restaurant usually is an early alert system that the real deal is just inside. At Papa Jones BBQ, the stack of alder wood -adjacent to the building tucked into a flower bed -says it all. Meats are smoked here. You can smell it a block away.
Pork shoulder, ribs, brisket and chicken are rubbed with a sweet-smoky spice blend and slow smoked over alder and cherry. Papa Jones is a restaurant that has the technical aspect of barbecue nailed. The Hilltop restaurant opened July 29. The atmosphere is seat-yourself casual with modern decor – stained concrete floors, snazzy pendant lighting and attractive earth tones. It’s downright pretty, which, if I know barbecue aficionados – and I think I do – might make diners pause. Read more »