Don't Make Me Release The Flying Monkeys

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This one's easy, and I was just talking about it at dim sum this morning!

My restaurant would borrow from the dim sum service template (for those who haven't had the pleasure, dim sum is small plates of Chinese brunch food served from rolling carts that circulate the restaurant), but instead of dim sum, it would be American barbecue. Hot and cold carts would be pushed around the dining floor as the server calls out the treats on their cart: pulled pork, brisket, cornbread, fried chicken, ribs, baked beans, collard greens, catfish, chicken waffles, chess pie, sweet potato fries, garlic mashed, corn-on-the-cob, chicken fried steak! Each would be dished up in small plate servings like tapas, shared by the table, load that table up! Meat carts would have a selection of BBQ sauces and you could try them all. Other servers would bring beverages, silver wear and bone bags, and clear your stacks of empty plates. Diners would feast to blues music.

What would it be called? Mary Sue's Barbecue, of course!