The Big Ole Totties—Tater Tots bombarded with pulled pork, chipotle barbecue sauce, Brunswick stew, cheese sauce, and jalapeño slices—is this barbecue joint’s most satisfying dish.
Marcus “Ebony” Phillips and Victor “Ivory” Amato (as they identify themselves on the restaurant’s website) met while working at Dantanna’s CNN Center location and pooled their resources to open a takeout shack in Smyrna, next door to a Sherwin-Williams outpost.
Come here if you want nothing more than a plate of ribs, which arrive blackened, moderately caramelized, modestly smoky, and altogether satisfying.
The sliced brisket has the proper nubbly texture achieved from slow cooking, and the tender on-the-bone short rib, sold Thursdays and Saturdays, is the best iteration of that Flintstonian indulgence in the city.
This tiny barbecue joint has a unique cross-cultural vision. Heirloom pork, juicy-tender beef brisket, and fresh sausages meet kimchi, hot sauce, pickled radishes, and tempura-style Korean sweet potatoes.
Longtime Atlantans will remember where Cuban sandwich favorite Kool Korners stood on the corner of Fourteenth and State streets. It closed in 2008 and reopened in Birmingham a year later.
An intown reincarnation of popular Cumming barbecue pit stop Pappy Red’s, the place sure looks the part: light brick walls, wood paneling, bric-a-brac, Coca-Cola signs, and a mounted steer’s head on the back wall.