Firing up the smoker at 5 every morning, the pit crew at Podnah's spends the day slow cooking some of the best Texas- and Carolina-style barbeque in the Northwest. Melt-in-your-mouth, oak-smoked brisket, ribs, pulled pork, chicken, and lamb are all served up in a sassy vinegar-based sauce. Some sides, like the delicious green-chile mac and cheese, rotate on and off the menu, but the collard greens, barbecue baked beans, and the iceberg wedge, topped with blue cheese and
a punchy Thousand Island dressing, are excellent mainstays. Delicious Southwestern and Tex-Mex fare is served at breakfast on weekend mornings.