From Our Editors
Each morning, the chefs at North Forty Saloon and BBQ slow smoke chicken, pork, and brisket until they're tender and full of rich hickory flavor. These barbecue staples are served along with thick burgers and steaks hot off the grill. Family-style platters are piled high with enough ribs, pulled pork, and chicken to feed groups of up to six, or one and a half Paul Bunyans. Come evening, the saloon livens up as country bands occasionally jam and bartenders pour cold brews and cocktails.