210 Restaurant & Live Music Lounge


The first taste of real pit smoked barbeque changed my life. I learned French food and became a seafood expert with an obsession. Kansas City, Texas, Oklahoma, the Carolinas, Virginia and Southern Maryland. I ate, tasted and asked questions. A lot of pit masters shared a secret here and there.

For thirty years I have been working on a personal style. I’m finally ready to share the results. Beyond barbecue I’ve picked up a lot of tricks working in Europe, Central America, South America and all over the United States. Extensive consulting work for Asian and Indian companies accentuated my taste for world flavors.

I compose a daily menu based on local markets and my cravings. Expect the unexpected.

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