Whole-hog barbecue cooked over hickory in a cinderblock pit, the way West Tennessee has done it for generations. Pat Martin brought that tradition to Nashville, and it's a revelation — the shoulder meat pulls apart in your hands, the bark is black and crackling, and the cornbread is made in a cast-iron skillet that probably hasn't been washed since opening day.
Insider tip
The whole hog plate with a side of redneck tacos. The banana pudding is an institution — get it before it runs out.
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