Word on the street
What locals are saying
Pitmaster Anthony DiBernardo's SC-41 outpost sits at the old Deytens Shipyard overlooking Shipyard Park, and the setting does real work — a tray of prime beef brisket and corn pudding lands differently with water in the frame. The brisket and smoked turkey draw consistent praise for tenderness, the five house sauces on every table cover the spectrum without a weak link, and the corn pudding has quietly become the most-talked-about side on the menu. A real note of concern surfaces from longer-tenured fans: pulled pork that once defined the brand has been turning out drier lately, prompting some loyalists to drift toward competitors like Home Team or Lewis BBQ — a quality-control question worth watching.
brisket holds up across visitscorn pudding the breakout sidepulled pork drying out over timefive house sauces, no fillerShipyard Park setting earns its keepfamily platters built for leftovers
In the feed
