An oasis of barbecue goodness off Highway 25, the bright red roof of Huntin Camp BBQ and Grill draws drivers' attention to the restaurant. Among wood-paneled walls, taxidermy animals, and local sports memorabilia, diners tuck into meals of homestyle ribs, wings, steaks, and burgers. Lunch and supper buffets present a chance to sample a little bit of everything, like heaping portions of sides such as hush puppies, baked beans, and sweet potatoes.
Tom Engel burst onto the culinary scene in 1977 when he opened Richards Cafe and Little Richards. Now, in his eponymous house of barbecue, he draws on more than 30 years of culinary experience to roast brisket, chicken, and carolina pork shoulder, drawing out their natural flavors with one of nine sauces. These savory potions?which range from sweet and mild to spicy to Cheerwine sauce?sizzle on the grill, punching up a menu that overflows with homestyle treats such as hush puppies, meaty barbecue baked potatoes, and saucy ribs. Tom's BBQ also deliver catered Southern feasts to parties, special events, and straw houses to send their residents a stern message.
Cuisine Type: Pub food and burgers
Most popular offering: Chicken wings
Reservations: Not offered
Delivery / Take-out Available: No
Alcohol: Full bar
Number of Tables: 11?25
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Bring your friends and expect a great time.
In your own words, how would you describe your menu?
The menu is American, focusing on bar and pub style dishes. The pricing is extremely reasonable and offers everything from pizza to burgers, chicken wings, and southwest egg rolls.
What is one of your most popular offerings? How is it prepared?
Our chicken wings are a huge hit with our guests. The jumbo sized wings are tossed in your choice of a variety of dipping sauces and served with fresh cut celery.
What is one fun, unusual fact about your business?
The license plates that line our entryway are a point of interest, as are all of the fun activities and specials that are planned regularly each week, such as karaoke and half-priced wings.
Pomegranate on Main’s namesake fruit wends it way through the entire eatery. Dishes blush with the tart fruit, a signature pomegranate martini fills glasses at the full bar, and its warm, crimson color appears in paintings by Iranian artists, which line the dining room. Colorful tapestries drape across exposed-bricks walls, and diners on an outdoor patio peer up through the dark wooden slats of a pergola, taking in views of the stars or paratroopers tangled in clouds. Aromas of charbroiled kebabs, onion and saffron marinades, and stewing pomegranate sauces drift out to the patio. The menu suggests a wine to pair with each Persian dish; for example the lamb shank marinated in a rosemary sauce, charbroiled, and served with basmati rice and golden raisins matches with the fruit-laden profile of a beaujolais. Meanwhile, the fesenjan stew with chicken breast slow cooks in a sauce of finely ground walnuts and pomegranate, waiting to arrive at tables with a glass of pinot noir.