Nina Gann
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Hickory Smoked Short Ribs

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This popular cut of beef is larger and usually more tender and meatier than its pork counterpart, pork spare ribs. The ribs are called short ribs, not because they are short in length, but because they are come for what is called the short plate.

Executive Chef Nina Gann smokes AND braises the short ribs to achieve the perfect combination of flavor and tenderness. She serves her Ribs with a Pale Ale BBQ Sauce, Fresh Cut Onion Rings and a Tri-Colored Pepper Slaw. A side of Steamed Vegetables Harvested from the Garden and tossed with a House-Made Vinaigrette completes her signature dish…”In the Kitchen”…at The Westside Local.