Bring friends to help finish off the sampler-platter at Pik Nik
House-made pecan pie with banana pudding ice cream
From the Southern Pride Smoker come slabs of pork shoulder (hormone/antibiotic-free and smoked for 14 hours), meaty St. Louis ribs (smoked for more than five hours), and smoky-sweet brisket. The fried chicken is a standout, perhaps a front-runner for the best in the county.
The house-made barbecue sauce—unique and delicious—is made with mango and quince (a fruit common in Turkey and Southeast Asia, in the apple-pear family).
Among the long list of sides, all homemade, are silky baked beans, charred Brussels with bacon, and a refreshing and light cucumber and fennel salad. The
country cheddar biscuit is so exceptional it may have you whistling “Dixie.”
“I did a barbecue restaurant because of a lack of them in our area but also because it’s food you can eat anytime,” says Hassan. “If you ask chefs what food they most want after their shifts, they’ll more often than not say barbecue.”
To that end, Pik Nik will stay open until they run out of that day’s ’cue.
The small, counter-service eatery (a handful of tables, plus 10 counter stools) has the same wide-ranging look as Mint; mid-century stools and chairs, a vintage Coca Cola refrigerator, and reclaimed light fixtures from piers and tugboats.
“The key to authentic barbecue is not based on recipes,” adds Sanz. “From state to state, barbecue is different. There are key points to having authenticity, including wood, smoke, good sauce, quality meat, and, lastly, passion—you have to love it.”