Skip to main contentThis small shotgun restaurant spare as the ribs that define it is almost always filled with finger-lickin' crowds. Owner Rodney Muirhead stokes his oak smoker every morning at 5 am. His Texas-style signature quality meat 100-percent oak smoke and minimal sauce and seasonings. As far as sides go the pork-infused collards are everything they should be and the cornbread is a moist slab of stone-ground cornmeal with bits of real corn throughout. Whether you order the soft and succulent brisket ($8.25 sandwich $11.75 plate) or the juicy smoked chicken ($13.50)—or come in just for housemade pecan pie ($3.50)—Podnah's is sure to woo you without blowing too much smoke in your eyes.
WWeek 2015