For the porcine-impaired, a razorback is a wild hog, depicted in a cartoon mural here lounging with a martini on a hammock surrounded by fish bones. Likewise, service is casual, delivered by a friendly, helpful staff. We tried the South in Your Mouth babybacks, a whole rack of ribs bathed in a Kentucky bourbon barbecue sauce that tasted less like a swig of Jack Daniel's and more like sweet molasses. The ribs were tender and lean, given a smoky turn on the grill, and nestled next to a pile of skinny skin-on fries and a cup of homemade slaw. There are other rib versions, with traditional, Caribbean and Asian sauces.
Eclectic influences turn up elsewhere on the menu, too.
The lemon chive mojo, for instance, gives a cedar-planked salmon a citrusy Cuban flavor. And, on Wednesday nights ask for the meat du jour. Those threads are somewhat of a trademark here. The sea salt on the fries, and in our tabletop salt grinder. The refined tartar sauce for an updated BLT with plump, breaded fried oysters.