Nathanial Zimet's Carrollton restaurant runs a Southern menu with a smokehouse heart — the boudin balls, the smoked Wagyu brisket with garlic-parmesan fries, the krispy kreme bread pudding that became a signature almost by accident. Casual, affordable, genuinely inventive within the Southern comfort idiom. A neighborhood spot that outgrew its ambitions. For Southern cooking with real personality and no pretense.