In his roundup of six new restaurants shining in Cape May and Wildwood, The Philadelphia Inquirer's Craig LaBan called us one of the region's best new barbecue spots.
LaBan tells how Joel and David were best mates in kindergarten in Canberra, Australia, before Joel became the longtime chef at the Goat’s Beard pubs and David honed his pit master’s craft at Hometown Bar B Que in Brooklyn.
He works through the menu: beef sausages made from brisket trim with cumin and herbes de Provence, pepper-crusted brisket, pulled pork, lemony bay-brined chicken, tempura-crisp smoked cauliflower, smoked beets over tzatziki with dukka and a smash burger with smoked pork belly.
“This is just a starting point for us.” Joel Romano, to The Philadelphia Inquirer
