In its short life, Animal Butter stood alone in the Tuscaloosa restaurant scene.

Opening up shop last year across the street from Black Warrior Brewing Company downtown, Animal Butter was the passion project of Tres Jackson, former owner of the farm-to-table favorite Epiphany, Jackson wanted Animal Butter to bring a type of global "street food" to the city, but with a Southern twist, whether it be sweet potato shawarma salad, takoraisu with sour cream or chorizo with apple slaw.

"It’s like a big market where everyone is serving different types of food," Jackson told Tuscaloosa magazine last year about what made global street food a unique cuisine. "The tastes are super acidic or super spicy, with bold flavors."

However, Animal Butter failed to catch on and closed in June.

Drew Shenutt, head chef of Animal Butter, said that the restaurant faced difficulty in selling international cuisine in a small town. But he added that the restaurant’s unique name probably didn’t help matters, either.

"The name really killed it, I think," Shelnutt said.

When it looked like those involved with the venture would likely go their separate ways, Shelnutt and Jackson began to consider another way to appeal to the community's taste.

After a few months of slowly putting a menu together and rebranding the space at 2217 University Blvd., Que’d was born.

Que’d opened in late September as a barbecue restaurant that carries on the tradition of its predecessor by retaining Animal Butter's farm-to-table sensibilities. All the meat is bought from Alabama farmers, all the produce is from West Alabama and there are now different selections of local beer on tap. Even the honey used in the restaurant’s honey cornbread with brisket butter comes from a honeybee farm in Moundville.

"Ours is going to be good, fresh product," said Shelnutt, now the general manager of Que’d. "Everything is made from scratch, except the buns."

To Jackson, who also owns the restaurant Sorghum & Salt in Charleston, South Carolina, the farm-to-table concept has to go both ways.

"It’s about what people want, but if you can find what they want, we should at least be accountable for what we are serving," Jackson said.

Like Animal Butter, Que’d also tries to a different take on barbecue, something Shelnutt and Jackson hope will set it apart from the nearly 20 barbecue restaurants across Tuscaloosa County. For one, Que’d is expanding the seasoning of its meats to include more ethnic spices like coriander, paprika and cayenne. White pepper plays an integral role in the meat's flavor profile.

"White pepper is different, stronger and has a different profile," Shelnutt said.

Despite different takes on common dishes, Shelnutt stressed the importance of making the food something that catered to everyone.

"We’re trying to do not super expensive ... but you’re getting prime quality meat and it’s from Alabama," he said.

Jackson said he hopes that the effort made to bring better kinds of non-processed food to Tuscaloosa will resonate with the community.

"I hope that people appreciate the fact that we are seeking out a better quality of protein and produce and people will give it a chance," Jackson said. "Your dollars matter in terms of how things are raised."

The restaurant is open Sundays from 11 a.m. to 9 p.m., from 11 a.m. to 10 p.m. Tuesdays through Thursdays and 11 a.m. to 10 p.m. Fridays through Saturdays.

More information on Que’d can be found on the restaurant’s Facebook page, Que’d Inc.

Reach Drew Taylor at drew.taylor@tuscaloosanews.com or 205-722-0204.