He tested his own barbecue recipes on Rick and Deann Bayless before touring "27 barbecue places, in 13 states, in 10 days" to figure out what he was actually trying to build. That research shows up on the menu as pork tenderloin with red mole and Huevos a la Frontera -- direct nods to his Bayless years -- sitting alongside straight Cajun and Southern dishes: jambalaya, chicken or shrimp etouffee, Cajun barbecued shrimp, and a brisket reviewers consistently call the standout, thick-sliced and smoky.
Pine grows roughly 1,000 plants himself across personal plots. The Darien location, opened in 2013, runs several hundred seats under New Orleans-style fleur-de-lis decor; the original Burbank spot, now around 300 seats, started with just 87.
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