Bold visionaries often go against the grain. Well, them and people with coeliac disease. Wrecking your diet by going against the grain, the guy behind Uncle Mike's Barbecue.
Eschewing the usual Texas and Kansas City-style Q in favor of an original style he learned when his family cooked for touring musicians like Ray Charles, and Etta James, Mike opened a narrow brick-fronted meatery serving up custom smoked protein (inspiring nearby Full Tilt Ice Cream to offer a BBQ flavor) in a deli-service-style space furnitured in a laid-back country-style, like Kenny Chesney without the muscle shirts/sham marriages. Slow cooked goodness starts with entrees (they come with cornbread and two sides) like Sliced Beef Brisket, a half Barbecued Chicken, and a 1/2 pound of beef or pork Barbecue Ribs; there's also a Combo Plate w/ ribs, chicken breast & a hot link, appropriate since 94% of all hot-links lead directly to breasts. Side options include Rico's Mac & Cheese, Kesha's Coleslaw and Red Beans & Rice; plus there're salads (Daddy Ray's BBQ Bleu Cheese Chicken Salad), and sandwiches like the coleslaw-topped Southern Slinger that comes with any of their diverse range of meats, though not if John Rocker can help it.
On Sunday's, UM's menu is limited to either a mashed potatoes/gravy/corn or black-eyed peas/salad & cornbread Fried Chicken Dinner, and a similarly accompanied Smoked Turkey Dinner w/ a whole leg -- convenient, because if your bold vision includes regularly feasting like this, it'll be about the only thigh you see.