We serve old school wood and fire only, low and slow southern barbecue. All our sides are made from scratch fresh everyday. We even hand mash our potatoes. Our burgers are made from fresh ground Sirloin. Our steaks, served on Friday and Saturday’s are Angus Beef. We do two types of ribs everyday; we start with hand trimmed Tyson Baby Backs. We wet rub some of them and we dry rub some of them. The wets are then glazed with a cherry glaze barbecue sauce. Hmmmm good!!
Weddings, Graduation Parties, Reunions & Corporate Events, Contact Greg at 561.339.1613 For More Information!
I was a lucky winner of a delicious prime rib dinner. A wonderful smoke flavor, and it was perfectly cooked as ordered. The side of onion rings were nicely done to a crispy, golden brown, and the baked potato was nice sized and piping hot. Our server was very pleasant, and the owner stopped by to visit and make sure that everything was just right. My fiancé had the New York strip, and it too was cooked to perfection. She had a side of macaroni and cheese, which appeared baked in a home cooked manner, with a nice topping of extra cheese. I wonder how good this already excellent dish could be with a little added smoked, pulled pork? Overall, great food, friendly service and a wonderful dining experience! Tad Lockard
7 miles smokehouse is amazing. The customer service was excellent. They take pride in the food they make and they make sure you like the food as well. I was a guinea pig for a new dish and it was amazing. Hopefully it gets added to the menu! I will definately be back for some more mouth watering food! Jake York
My wife and I enjoyed an early Valentines dinner. It was well worth the hour or so drive. I had a half rack of ribs. They were very thick and smokey. I was hoping for the dry rub ribs, they were out so it just gives us a reason to visit again soon. My wife had the burnt ends, she enjoyed them and had a lot left to take home. The sides were very good. The coleslaw was good and my wife really enjoyed the real loaded mashed potatoes. We visit Hocking Hills/ Old Mans Cave often and I know where we will be stopping for dinners on the way home. Jeff Smiddy