Smoke & Story
A pitmaster's backyard, an oak tree, and fourteen hours of smoke.
- Saturday, November 7
- 4:30 PM
- Tar River, Greenville
- 6 of 14 seats left
The story
Bud's been cooking whole hog the eastern Carolina way since before it was cool, then again after it was. Under his oak tree, fourteen guests eat at one long table while the light goes gold and the stories get taller.
Sample menu
Three courses · subject to the season- 1Pit-side
Cracklin' cornbread, pimento cheese, bread & butter pickles
Help yourself
- 2Off the hog
Chopped whole hog, vinegar slaw, brisket, Brunswick stew
Smoked 14 hours
- 3Porch dessert
Banana pudding with homemade wafers
Bud's mama's recipe
What to expect
- Pit tour at sunset
- Long communal table under the oak
- Live porch music most nights
- Bring a jacket after dark
At the table
Guest notes
“Stayed two hours after dessert. Nobody wanted to leave.”
Illustrative sample note for this concept — not a verified review.
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The Oyster House
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Midnight Noodles
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After-hours Asian fusion under one warm pendant light.
$110
November 7 · 6 left