Photograph courtesy of King Barbecue
Shaun Doty and Lance Gummere have converted their Avalon location of chicken spot Bantam + Biddy into a barbecue restaurant, King Barbecue, which is set to open on Tuesday, June 5. The duo partnered with pit master Carey Wise, formerly of Fox Bros. Bar-B-Q and Grand Champion BBQ. He’ll be serving Georgia-style meats with seasonal vegetable sides for breakfast, lunch, and dinner.
“Traditionally, Georgia barbecue means a pork-centric menu, but in the last 15 years, the community has shifted to a blend of different styles from all over the country,” Wise says. “Texas, North Carolina, whole hog . . . it’s a blended style of all the best techniques.”
Photograph courtesy of King Barbecue
Wise, who owns sauce and seasoning company, Southern Links BBQ, is using a J&R Manufacturing smoker with pecan and oak wood to produce a lighter flavor on the meat. His menu includes pulled pork, brisket, sausage, turkey, chicken, and ribs. Each is available on a salad or sandwich or as part of a platter. Traditional sides include baked beans, collard greens, and jalapeno corn bread, while the rotating selection may include lady peas, corn, and butter beans. Fifteen Cathead cheddar biscuits with meat and candied jalapeno jelly or smoked apple butter are available daily at 10:30 a.m.
“I like the historical significance of barbecue,” Doty says. “Bantam’s emphasis on breakfast and lunch was very successful [at Avalon], but we weren’t achieving the dinner business I wanted. I started thinking about the space and what the area was underserved with. Serendipitously, I met Carey through Craig Richards. It set off a lightbulb above my head.”
Photograph courtesy of King Barbecue
Photograph courtesy of King Barbecue
He says Wise’s barbecue aesthetic will shine through in the decor of the restaurant, which is designed to resemble a chicken coop, while Doty’s background in seasonal ingredients will “elevate the experience intellectually.” Frozen cocktails offer a fun take on beverages, including margaritas, daiquiris, and wine slushies. Beer and wine will be available, too.
The restaurant will offer counter service for breakfast and lunch and table service for dinner. Launching by mid-summer, weekend brunch will feature a “mash-up of Bantam food culture with barbecue food culture,” such as biscuits and brisket, Doty says.
Check out the full menu below (tap to enlarge)
