Inside Epic Smokehouse

For the Kahlua Pig Roll, Hawaiian-style pork shoulder is rubbed with smoked tea salt, wrapped in a banana lead, and smoked for nine hours, then stuffed inside a wonton wrapper with pickled cabbage, grilled scallion, and toasted sesame seeds. Photograph by Dakota Fine.

In Wayne Halleran’s riff on jalapeño poppers, Peppadew peppers are stuffed with a creamy chorizo mixture and fried. Photograph by Dakota Fine.

A pork shoulder gathers flavor in the Southern Pride smoker, which can hold up to 48 13-pound shoulders. Photograph by Dakota Fine.

The Epic burger, show here with pancetta macaroni and cheese. Photograph by Dakota Fine.

Stools at the “eat bar” look directly into the open kitchen. Photograph by Dakota Fine.

Co-owners Wayne Halleran (left) and Joon Yang (right) pose in front of a repurposed-wood sign. Halleran helms the kitchen, while Yang works the front of the house. Photograph by Dakota Fine.

Epic opens with lunch and dinner service. Look for brunch to begin soon. Photograph by Dakota Fine.

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