Julep Southern Kitchen and Bar
Julep Kitchen & Bar
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Southern Comfort Cooking and Cocktails
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Rubbed with our own special seasonings smoked over pecan wood for three hours and flash-fried. Made with love! Choice of naked, Old Bay, or teriyaki. Choose a style (Choose 1): Dry-hot Rub, Naked, Old Bay, Blackberry Chipotle. Choose a dressing (Choose 1): Bleu Cheese Dressing, Ranch Dressing, No Dressing
Four dry rubbed, pecan smoked ribs, sent for a quick dip in the fryer! With our blackberry chipotle sauce on the side
Our take on a Chesapeake favorite, "Southernized" with creamy sweet corn. Dusted with a hint of Old Bay
Our take on a Chesapeake favorite, "Southernized" with creamy sweet corn. Dusted with a hint of Old Bay
Pecan-smoked pulled chicken, atop a bed of greens with bleu cheese, red onion, blueberries and strawberries. Tossed with strawberry vinaigrette
Roasted red and golden beets, over Arcadian greens, with avocado and candied pecans. White balsamic vinaigrette on the side
A perfect blend of ground brisket, short-rib and chuck, topped with pork belly, pepper jack, lettuce, burger sauce and a fried green tomato, on a brioche roll
Our beautiful burger blend, smoked with a tomato-vinegar glaze and served on toasted country white
This is not your normal fried chicken we rub the chicken with our julep rub, smoke it over pecan wood for 3 hours. And then it's into the fryer for a quick dip. Smoking the chicken often gives it a pink color: it is not underdone or raw. Breast, thigh, wing and drumstick
Dry-rubbed and bathed in pecans smoke for five hours meaty and tender
Rubbed with our own special seasonings smoked over pecan wood for three hours and flash-fried. Made with love! Choice of naked, Old Bay, or teriyaki. Choose a style (Choose 1): Dry-hot Rub, Naked, Old Bay, Blackberry Chipotle. Choose a dressing (Choose 1): Bleu Cheese Dressing, Ranch Dressing, No Dressing
Four dry rubbed, pecan smoked ribs, sent for a quick dip in the fryer! With our blackberry chipotle sauce on the side
Our take on a Chesapeake favorite, "Southernized" with creamy sweet corn. Dusted with a hint of Old Bay
Our take on a Chesapeake favorite, "Southernized" with creamy sweet corn. Dusted with a hint of Old Bay
Pecan-smoked pulled chicken, atop a bed of greens with bleu cheese, red onion, blueberries and strawberries. Tossed with strawberry vinaigrette
Roasted red and golden beets, over Arcadian greens, with avocado and candied pecans. White balsamic vinaigrette on the side
A perfect blend of ground brisket, short-rib and chuck, topped with pork belly, pepper jack, lettuce, burger sauce and a fried green tomato, on a brioche roll
Our beautiful burger blend, smoked with a tomato-vinegar glaze and served on toasted country white
This is not your normal fried chicken we rub the chicken with our julep rub, smoke it over pecan wood for 3 hours. And then it's into the fryer for a quick dip. Smoking the chicken often gives it a pink color: it is not underdone or raw. Breast, thigh, wing and drumstick
Dry-rubbed and bathed in pecans smoke for five hours meaty and tender
Rubbed with our own special seasonings smoked over pecan wood for three hours and flash-fried. Made with love! Choice of naked, Old Bay, or teriyaki. Choose a style (Choose 1): Dry-hot Rub, Naked, Old Bay, Blackberry Chipotle. Choose a dressing (Choose 1): Bleu Cheese Dressing, Ranch Dressing, No Dressing
Four dry rubbed, pecan smoked ribs, sent for a quick dip in the fryer! With our blackberry chipotle sauce on the side
Our take on a Chesapeake favorite, "Southernized" with creamy sweet corn. Dusted with a hint of Old Bay
Our take on a Chesapeake favorite, "Southernized" with creamy sweet corn. Dusted with a hint of Old Bay
Pecan-smoked pulled chicken, atop a bed of greens with bleu cheese, red onion, blueberries and strawberries. Tossed with strawberry vinaigrette
Roasted red and golden beets, over Arcadian greens, with avocado and candied pecans. White balsamic vinaigrette on the side
A perfect blend of ground brisket, short-rib and chuck, topped with pork belly, pepper jack, lettuce, burger sauce and a fried green tomato, on a brioche roll
Our beautiful burger blend, smoked with a tomato-vinegar glaze and served on toasted country white
This is not your normal fried chicken we rub the chicken with our julep rub, smoke it over pecan wood for 3 hours. And then it's into the fryer for a quick dip. Smoking the chicken often gives it a pink color: it is not underdone or raw. Breast, thigh, wing and drumstick
Dry-rubbed and bathed in pecans smoke for five hours meaty and tender
