Thanks to bbqboy who posted on a local food forum I was tipped off to this place and I'm in that gang's debt. It's on 5th Street on the corner of H with plenty of street parking. I'll start with the non-food part. The place is so handsome. The front desk area has what appears to be the original tin ceiling (it really was a laundry in the distant past). If you go straight back from that there's a terrific looking bar. Leather sofa and chairs, comfortable looking stools at the bar. You can eat in there also. Back at the front there are a series of three dining rooms, the first one having the bakery case. I'm not a sweets lover but the pecan and sweet potato pies that had just come from the over looked and smelled really good. After that are two more areas, none of them closed off from the others but separted just enough that it doesn't feel cavernous. The final room has an all glass high-pitched ceiling with a crystal chandelier dropped from it. Both contemporary and traditional together. The servers all seem young but professional and very nice.
ALRIGHT, now on to the food :) They have about a dozen apps and at first we were tempted to get two or three and glasses of wine. They include catfish fingers, crab filled hushpuppies, alligator poppers, fried green tomatoes and more. Instead I got a pulled pork sandwich and Bob got the baby back ribs. I asked our server, Lisa, if I could have the sauce on the side cause to me that's often a weakness of barbecue. She assured me that most of the juice is from the pork and they don't add additional when they serve it. And she was right. It was probably 8oz. of meat on a hoagie roll ($10). Sandwiches come with one side and I got the fried okra. I'm a Southern girl and right then I knew there was a Southerner somewhere behind the scenes. It was great, crispy and hot. Bob's ribs (3) were very, very meaty and tender ($13). Very. He got blackeyed peas (he said mine are better) and sweet potato fries (they were the best I've ever had). His came with a little cup of sauce (none on the meat which is the way we both like them). The sauce was not sweet and ketchupy and syrupy. Much tarter than that. I'm not knowledgeable about NC barbeque but maybe that. There was no way on god' green earth that we were going to have dessert. We each had a glass of Ravenswood zin ($5.50).
At the next table were two men and one said he's been there about eight times and is trying to methodically work his way through the menu. Hasn't found a loser yet. They only opened 12/01/10 and seem to be doing very good business. I'm thrilled to see a restaurant of this quality and genre being successful in Grants Pass. It's not the same old same old. I hope people will see this post and try it for themselves.