The main difference is that Texas-style barbecue has been added, but even that is kept simple, in the tradition of old-school Hill Country smokehouses. Meats are served on butcher paper through a window to the kitchen; a condiment station, including white bread, pickles and jalapeños, is set up on the pool table in the combination dining room and dance hall. Choices include five kinds of smoked meats, three sides and one dessert. And, yes, there's barbecue sauce — one kind — and it's available in squirt bottles at the tables for those who insist.
Here are a few photos of the place, which will also host live music every Friday and Saturday beginning this weekend.