Wood’s Chapel BBQ will bring Cue-bano sandwiches and Cheerwine whiskey slushies to Summerhill this spring

Meating Street’s Brian Keenan will tend the wood-fire pit, and chef Wilson Gourley will be responsible for the sandwiches, salads, and sides

Ribs on the smoker

Courtesy of Wood's Chapel

Wood’s Chapel BBQ—the hotly anticipated joint from the team behind the General Muir and Fred’s Meat & Bread—is set to open this May in fast-growing Summerhill. Pitmaster Brian Keenan, founder of the popular (and recently closed) Meating Street BBQ in Roswell, will tend the restaurant’s wood-fire pit, and chef Wilson Gourley, who’s worked at 8Arm, Staplehouse, and Miller Union, will be responsible for the sandwiches, salads, and sides.

“It’s about making sure they are flavorful and a little different from what people have seen before,” Gourley says. “We keep it simple but delicious.”

Gourley’s coleslaw features beets and jalapenos, and his potato salad will be made with buttermilk and dill. The General Muir pastry chef Chris Daugherty will make Wood’s Chapel’s pastries. Think peach, pecan, buttermilk, and banana pudding pies.

For an early taste, check out the Wood’s Chapel preview dinners held on Wednesdays from 5:30 p.m. to 7:30 p.m. at the General Muir. For $25 per person, diners can order a two-person meal that includes beef ribs, English pea salad, cole slaw, and lemon meringue pie. The General Muir’s regular menu will also be available.

Beginning April 3, the Canteen (the mini food hall also owned by the General Muir team) will serve Wood’s Chapel sandwiches, such as the Cue-bano, every Wednesday from 11:30 a.m. to 1:30 p.m. in the Square Bar space.

Wood's Chapel BBQ Atlanta
Pork ribs

Courtesy of Wood's Chapel

Smoked porchetta sandwich

Courtesy of Wood's Chapel

Wood’s Chapel is named after the first church established in the Summerhill community. The 5,200-square-foot brick restaurant will have picnic tables and a cinder block bar, as well as a pub-like room with bar games and a private dining room. The dog-friendly patio runs the length of the building, with a view of the smokehouse.

The bar will serve a Cheerwine and whiskey slushie as well as a rotating slushie, such as frosé or a spiked Arnold Palmer. As for unfrozen cocktails, expect a Georgia mule with bourbon and peach bitters, a mezcal Paloma with smoked chilis, and a pickled peach smash with rum and mint. Beer will come not just in bottles, cans, and on draft, but in buckets—including ones filled with throwback options like Carling Black Label lager, Schlitz Tall Boys, Tona, and Genesee Cream Ale.

Banana pudding pie

Courtesy of Wood's Chapel