A LITTLE hollow,
A LOT OF FIRE.
BUILT BY A CHEF.
RUN BY FAMILY.
Hog's Hollow opened in 2015 with a simple idea: serve the kind of BBQ you'd actually drive across the state for, in a room where everyone — bikers, families, first-dates, regulars — feels like they belong.
Our owner is a trained chef, which means the burgers get the same attention as the brisket. The menu sprawls because the cravings do. Crab soup at 90% crab. Wings the size of your fist. A bar that's poured cold for a decade.
And then there's the music. Open mics, cover bands, locals you'll see again. The good kind of loud.
LOW.
SLOW.
HONEST.
Every morning, the smoker fires up before the sun. Brisket goes on at 4am. Pork shoulders, ribs, wings — all in their own time. No shortcuts, no liquid smoke, no apologies.
When it's gone for the day, it's gone. That's how you know it was made right.
