"The first couple of weeks my wife and I were like, what is going on here?" Lars says. The people kept coming and Lars kept serving his pulled pork, baby back ribs and chicken along with a slew of side dishes and homemade desserts. "We never expected this," he says. But having tasted his personal-recipe sauce and a dizzying array of sides, including applesauce, baked beans, hush puppies, corn fritters, heavenly fried okra and coleslaw, I've got to say that it's no surprise to me.
With a degree in biology and 10 years' experience with the Smokey Pig, Lars is a deft kitchen technician, if not a mad BBQ scientist. Huge portions of his cooking coupled with efficient, no-nonsense service and really reasonable prices make the Hickory Notch Grill a destination for many Richmonders. It's definitely worth the drive. Randall Stamper
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