Peckinpah serves up Carolina-style barbeque in an old brick building suffused with light and warm wood furnishings. This down-home BBQ joint is open for lunch and dinner seven days a week, until the wee hours of midnight on weekdays and 2 am on the weekend.

All of the meat that Peckinpah serves is locally sourced and organically raised. The culinary team, headed by chef Filomena Cornacchia Tanga, has created a menu where items like a house-made corndog served with three different mustards rubs shoulders with Angus beef short ribs and briskets, as well as the traditional pulled pork and pork ribs, all available in full and half orders. Each dish comes with cornbread and two sides of your choice.

Their drinks menu largely features an extensive range of draughts and bottled beer, although a nod is also given to the South in their bourbon list, where popular brands like Jack Daniels, Wild Turkey, and Jim Beam feature.

Desserts feature a deep-fried Mars bar, a banana hazelnut shortbread parfait, and a pumpkin bread budding with pecan crumble, caramel sauce, and whipped cream.