Hank's Texas BBQ

Wanted the dust to settle on the opening of this new BBQ Restaurant before I checked it out. Today was the day, got seated and was greeted by Max my waiter. Super friendly and knowledgeable of the menu. Decided to order the brisket and pulled pork for meats. The brisket had a great bark and smoke ring to it. It felt dry on the outside but surprise, when you pulled it apart, it was super moist. The pulled pork was very moist and tasty. Good Stuff. On to the sides. I ordered a bunch. First the potato salad, it is a very light mayonnaise based salad, made with redskin potatoes that were cooked to almost tender which is totally different from everyone else's. Had just almost a crunch with them, add some chopped scallions on top and it is a very refreshing dish. The mac and cheese was made with large spiral noodles and a great deal of creamy cheese. Delicious!! Then there was the Corn Spoon Bread, super moist with tons of flavor and a slight sweetness to it, add the slight crunchiness of the corn, Yummy!!!!! The Burnt Ends Baked Beans were made with a firm sauce that went well the diced red peppers, pepper and the Burnt Ends. And lastly the Collard Green's, they were well cooked, mixing some tomatoes, onion, greens and pork. No heavy vinegar taste here. Nice and smooth. Service was excellent. Also had the opportunity to talk with Jessica Harkrider, one of the owner's. Her husband Brad is in charge of the Food Operation. He has the credentials also. Graduate of CSCC, worked at the Club at Tartan Fields and Executive Chef at the J.Liu Restaurants. He is using oak, cherry, and hickory to smoke his meats. Amazing being done by the couple and their staff. Check them out!!!!!!!