However what actually units this place aside is the vegan barbecue that makes up half the menu. There are corn ribs, pulled jackfruit barbecue, cauliflower burnt ends and seitan brisket.
The star of the vegan barbecue is the watermelon. It is brined in salt for 4 days, then seasoned and smoked. By the top of the 10-day course of, it appears like a ham when entire and a piece of uncommon steak when sliced.
Huff and Puff is the creation of Salem County restauranteur Luke Patrick and his companions Josh Hitchner and Adele Monaghan. Monaghan, Patrick says, is a lifelong vegetarian and coming from the farmlands of South Jersey, they know tips on how to elevate fruits and greens.
“Meat-eaters see vegan barbecue and say like no way; they try it and are like holy cow,” Hitchner says.
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