Owner Bobby Cavo has barbecue deep in his DNA. His mom, Mopsie, still provides the meat through her catering kitchen, all of it kissed by heritage post oak smoke.
No-frills, award-winning, mesquite-smoked brisket, pork loin, sausage, chicken, and sandwiches have been served from the same smoke-redolent shack since 1943. Lunch only.
The Works retains its neighborly charm with modest prices and self-serve beer on ice in tin coolers. You can have the barbecue shipped to your house later if you'd like.