About this Business
From Our Editors
Stan Phillips spent his childhood at his father?s side in their Kansas City backyard, his little hands barely strong enough to handle the wood for the family?s smoker. Now that he?s grown, Phillips brings his family?s recipes to his Issaquah restaurant, where he slathers meats such as beef brisket, ribs, hot links, and ham with a traditional dry rub, smokes them over hickory wood, and dishes them out with sauce on the side. When diners step inside the rustic barbecue joint, they can order their meats by the pound, or dig into sandwiches such as the Cowboy, whose pork is pulled apart with a spur. A full bar slings cocktails, wines, and craft beers to suit every entr?e, and the dining room displays a full Sunday football lineup on its large televisions.