Sunset & Oak

Named for the corner where the fire burns.

Sunset & Oak isn’t a brand someone dreamed up in a conference room. It’s an address — the corner where the pit sits and the fire gets lit. Every butt, rack and bird on this page comes off that one fire, cooked by one set of hands, in batches small enough that nothing is ever an afterthought.

At the fireMarc A. Reynolds, Pitmaster

Small batchLimited slots each cook. When they’re gone, they’re gone.

Whole cutsBone-in, full racks, whole birds. Nothing portioned off a steam table.

Cooked to orderYour order is on the fire because you reserved it.

House Signature

No. 01

Bone-In Boston Butt

Whole pork shoulder, the upper blade cut

Rubbed and cooked low and slow until the blade bone slides clean out. Comes whole and wrapped with its juices. Pulling it yourself is half the fun.

Raw weight: 4–5 lb, bone-in
Cooked yield: ~3¼–3½ lb meat
Feeds: 4–6 guests

No. 02

Full Spare Ribs

St. Louis–trimmed, full rack

The big ones. Squared off, brisket bone and flap removed, so every bone eats the same. Deeper pork flavor and more fat than baby backs — the rib people who know ribs order.

Raw weight: 2¾–3½ lb rack
Bones: 11–13
Feeds: 3–4 guests

No. 03

Baby Back Ribs

Loin back ribs, full rack

Leaner, curved and tender, with meat that sits high on the bone. Heavy racks only — no shrunken “baby-babybacks.” Bite-through tender, not falling apart.

Raw weight: 2¼ lb & up
Bones: 12–13
Feeds: 2–3 guests

No. 04

Spatchcock Chicken

Backbone out, laid flat over the fire

Brined overnight, then opened flat so the whole bird cooks evenly: rendered, crackling skin across the top and breast meat that stays juicy. The one to order if you think you don’t like smoked chicken.

Raw weight: 4 lb+ bird
Prep: Overnight brine
Feeds: 4–5 guests

No. 05

Whole Chicken

Trussed and cooked whole

The classic, left intact and cooked slower for a deeper smoke ring and the kind of presentation that goes straight onto a cutting board in the middle of the table.

Raw weight: 6 lb+ bird
Prep: Dry-brined
Feeds: 5–6 guests

No. 06

Smoked Wings

A dozen, split into flats and drums

Smoked low until the meat goes tender and takes on real color, then finished hot over the coals so the skin renders and crisps instead of going rubbery. The easiest thing on the menu to share.

Count: 12 wings
Style: Fire-crisped
Feeds: 2–3, or 4–6 as a starter

Named for the corner where the fire burns.

Six things. Done properly.

Bone-In Boston Butt

Full Spare Ribs

Baby Back Ribs

Spatchcock Chicken

Whole Chicken

Smoked Wings

Glazed over the fire, on anything you order.

Barbecue Glaze

Specialty Sweet Glaze

Reserve it. We light it. You pick it up fresh.

Keep it like it left the fire.

Serving within the hour

Serving later

Pulling the butt

Put your name on the fire.