If a customer has a good idea, Pork Barrel BBQ is willing to run with it.
Regular John Sciuto convinced the Alexandria restaurant to put a dish of his creation on the menu. The epic appetizer combines nachos with layers of mac and cheese. He's calling the "Scootchos," a play on his last name. The dish also features BBQ sauce, jalapeños, pico de gallo and creamy coleslaw.
The restaurant is putting the item on the menu as a test run this week, but if it catches on, it may end up there permanently.