The Roasting Company

All of the side dishes are prepared without meat products, according to the menu, a useful distinction in a kitchen that also serves pulled pork and brisket. A three- or four-vegetable plate comes with cornbread. Choices include white beans au gratin, garlicky new potatoes, squash casserole and baked cinnamon apples, with another vegetable rotating by weekday.

The Carolina Pork Bowl layers rice with pulled pork, baked beans, slaw, hot honey and chicharrones. The Texas Bowl takes a different approach with black beans, queso, pico de gallo and marinated onions beneath chicken or brisket. Both come with tortillas, allowing a bowl to double as the ingredients for a few small wraps.

Tarragon and walnuts distinguish the chicken-salad sandwich from the simpler pulled-meat options. For a meal at home, whole birds and party packs combine chicken, vegetables and cornbread in quantities geared to different group sizes. The restaurant also sells pulled meats and cold sides by the cup, pint or quart, making it possible to choose components individually.