When Jason Dauble walked into the shuttered Cashiers Valley Smokehouse this past May, he saw possibility and a chance to keep a local landmark alive.
The former Atlanta restaurateur-turned Plateau home builder recognized that the beloved Highway 64 spot deserved a thoughtful refresh, one that would honor its legacy while giving it new purpose.
By the end of May, Dauble was leading a whirlwind renovation, transforming the familiar red building into a pewter-green outpost brimming with life.
Three months later, Duck Hawk Provisions opened its doors. The reborn space hums with a mix of gourmet market, café, wine shop, and community gathering spot. The original smokers still work overtime, turning out whole chickens, racks of ribs, and Boston butts, honoring the building’s barbecue legacy while broadening its menu in bold new directions.
The day begins with a heady mix of coffee and pastry. Bagels shipped in from Brooklyn pair with bacon-egg biscuits, sausage biscuits, and grit bowls simmered in cream until lush, then topped with bacon, scallions, and cheddar. Sarah’s Sweets supplies blueberry scones, lemon bars, and coffee cake – temptations that draw in regulars before 9:00 A.M.
By mid-morning, the glass cases gleam with new offerings: hot ciabatta layered with ham and Swiss, Italian sandwiches, club wraps, racks of ribs pulled from the smoker, and Dauble’s already-famous dips. The smoked ahi tuna is silky and briny; the “Dirty Bird” dip blends shredded chicken, cream cheese, cheddar, and a sly kick of sriracha; the Augusta cheese dip riffs on the Masters tradition with pimento-laced richness. For those craving more, charcuterie boards are built to order with cured meats, cheeses, honeycomb, and garnishes. The cold case rotates daily, stocked with salads, fruit, meatloaf, lasagna, and frozen desserts from Dogwood Bakery in Decatur – including flourless chocolate cake and New York cheesecake, by the slice or whole.
Jason Dauble
The wine program reflects Dauble’s passion for European bottles, especially rosés and grower champagnes. About 75 selections line the shelves — French, Italian, Spanish, and a few Oregon Pinot Noirs – augmented by local craft beers. His philosophy is simple: “Come for coffee, stay for champagne – once you see the space, you’ll cancel your plans and meet your neighbors for champagne.”
Outside, bocce balls clack on the court, dogs lounge near the firepit, and friends gather over glasses of wine. A new wine club, the Peregrine Club, named for the falcon that inspired the shop’s name – launches this fall, offering tastings, special releases, and community events. Inside, hats, sweatshirts, margarita mixes, and dog treats extend the brand’s playful reach.
Dauble is there daily, hands in every order, every plate, every pour – but he’s quick to point out that Duck Hawk is not a solo effort.
“I couldn’t pull this off without the hard work of my General Manager, Colin Bard, and my Chef, Jesse Coffeen,” he says.
Together, the team has shaped Duck Hawk into more than a market or café – it’s a place of connection. What began as a thoughtful refresh of a beloved building has grown into something larger: a gathering place where neighbors linger, friendships form, and the spirit of Cashiers feels right at home.
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