The Golden Dish has published a review of Deux Cochon.
Perhaps this is all practice for Chef Adam’s aim to open up a real barbecue joint one day with all the proper accoutrements on site. Maybe then we can celebrate.
For now you can have a nice smoky tasting, saucy spiked sandwich, or a side of eggs pickled in beet juice or some hip-hugging rib-sticking biscuit and sausage gravy served in an accidental multi-purpose eatery not for the faint of heart.