General Info

Owned by Rich Willis, who has more than a decade of restaurant experience under his belt, this new spot is located in the midst of the burgeoning restaurant row that Broadway has become in the City by the Sea. The name comes from the side street next to the restaurant - Caleb Earl Street - which intersects with Broadway. For his part, Willis' vision of his menu is affordable, familiar, low and slow. He has a rotisserie for slowly cooking whole chicken. His ribs will be braised for hours. His new chef, Ryan Loevan, like Willis, comes from the corporate restaurant and banquet world, a solid background for learning efficient restaurant operating systems.Owned by Rich Willis, who has more than a decade of restaurant experience under his belt, this new spot is located in the midst of the burgeoning restaurant row that Broadway has become in the City by the Sea. The name comes from the side street next to the restaurant - Caleb Earl Street - which intersects with Broadway. For his part, Willis' vision of his menu is affordable, familiar, low and slow. He has a rotisserie for slowly cooking whole chicken. His ribs will be braised for hours. His new chef, Ryan Loevan, like Willis, comes from the corporate restaurant and banquet world, a solid background for learning efficient restaurant operating systems.