From their dips, to their main dishes, to their décor, has it all figured out.
“I would come here all the time if I could just like everyone else,” said John Iseler.
Instead, he is in the kitchen cooking up what you get to enjoy.
“Our in-house smoked beef brisket, smoked for a couple hours and slow-roasted for 14 hours,” he described.
Every slice is even juicer than the last.
A sight he sees and smells time and time again.
“I smell that all day and it just makes me hungry all day, that’s the kind of thing that doesn’t get old, watching the face of everyone that comes in and tries it, it’s exciting, it’s a pleasant feeling,” he said.
No sauce needed.
“I let the smoke do the talking,” he said.
And when he wants to kick up the heat, all he has to do is keep chugging along and keep up with orders here at Corwith Station.
The Sorry For Your Caboose burger is another favorite.
“It’s a pretty strong burger, very powerful, people really enjoy it,” John said.
The cheese and bacon for flavor, the jalapeno and habanero for fire.
Definitely spicy but a whole lot of flavor.
In a restaurant filled with décor that says “transportation,” the food says you don’t have to go far here in Vanderbilt for a quality, home-cooked meal.
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