Welcome to the frontier, partner
High Noon Saloon serves up barrel-aged whiskey, smoked-to-the-bone barbecue, and the kind of live honky tonk that makes your boots move on their own. Pull up a stool. Stay a while.
What we're known for
Barrel-Aged Whiskey
Over forty small-batch bourbons and ryes, hand-selected from distilleries that still do things the old way. Neat, on the rocks, or in a cocktail that would make your grandpappy proud.
Live Honky Tonk
Five nights a week, our stage lights up with the best country, blues, and Americana acts this side of the Mississippi. No cover charge — just good music and cold drinks.
Frontier Feast
Brisket smoked for sixteen hours over pecan wood. Ribs with bark so good you'll want to frame them. This is real pit barbecue, the way the trail bosses used to make it.
From the bar & kitchen
Whiskey Bar
Barrel-proof bourbon, smoked cherry, bitters. Served with a charred orange peel.
Small-batch rye whiskey, neat. Single barrel selection, aged six years.
Mesquite-smoked bourbon, brown sugar, Angostura bitters. A classic with a frontier twist.
Smokehouse Specials
Half pound of pecan-smoked brisket with coleslaw, cornbread, and house pickles.
Full rack of St. Louis-cut ribs, dry rubbed and smoked low and slow. Falls right off the bone.
Double smash patty, sharp cheddar, caramelized onions, jalapeño bacon, and smoky aioli on a brioche bun.