Chef Ben Adams, formerly of Durham restaurant Piedmont will launches a new restaurant along with two partners; pitmaster Wyatt Dickson of Pig Whistle and Ryan Butler of Green Button Farm. The restaurant serves comfort food cuisine including barbecue smoked by Dickson from pasture-raised heritage pigs at Green Button Farm. Adams will prepare the sides and small plates, like collards with smoked bacon, mac 'n' cheese with Chapel Hill Creamery cheese, baked beans with Sea Island red peas, and fresh ceviche served with pork cracklins. There will also be rillettes and terrines. Choices other than barbecue will be available. Daily specials will be designed around seasonal availability.