The husband and wife team of Marc and Gretchen Garofoli developed the Oak and Embers menu after many trips to the Carolinas, Georgia, and Kentucky that enhanced their deep love for great barbeque.  A taste they have refined and perfected. Great care goes into the preparation of each entrée.  Brisket, pork, ribs and chicken are wood-smoked for hours to heighten flavor and texture – pink, tender meat is proof of this process.

Each entree and side dish is cooked to order from recipes created from years of tasty research.  The unique sauces, rubs and dressings are original and thoughtfully combined to complement each featured entrée.