Rodney Scott has a line out the door at his new pithouse, serving up saucy pulled pork sandwiches, creamy coleslaw, and more
SNAP, CRACKLE, POP: Cracklins, made up of deep fried pork skins puffed to a crisp, are sold by the bagful.
Meat Man: Rodney Scott smokes the entire hog for his dishes, pulling off tender meat and skin for ribs, sandwiches, cracklins, and more.
BETTER THAN PHILLY: A riff on the Philly cheesesteak, Rodney’s ribeye sandwich is piled high with thinly sliced meat, melted cheese, and caramelized onions.
A retro letter-board menu greets customers.
A plate of smoky ribs, sugary baked beans, and mac-n-cheese.
Blue booths uphold a nostalgic vibe.
1011 King St.