Sweet Oak Sweet Oak 스위트오크

The menu is split three ways, for Wednesday and Thursday, Friday and Saturday, and Sunday, and beef barbecue appears only on Friday and Saturday. A notice goes up on the front door each time something sells out; one Saturday evening, a wait of nearly two hours ended with grilled chicken as the only dish left. The brisket is heavily smoked and pulls apart along the grain, and among the sides, chorizo chili beans suit the meat best. The house-brewed ale, IPA and stout are pricey.