Tag: barbecue

The linen-napkins-on-the-table, reservations-recommended restaurant stands in contrast to most barbecue joints, known for picnic tables and smokehouse vibes. At Que-Riosity, marble tables and craft cocktails represent a new way to look at grilled and smoked fare.

The smokehouse at Lewis Barbecue, which recently opened at Ansley Mall behind The Cook’s Warehouse, is unlike any smokehouse I’ve ever seen. Six 22-foot smokers fill the space, making it look like the fanciest engine room in Georgia. John Lewis, the pitmaster and proprietor, took Texas brisket and "made it better. And now the world loves it.”

Atlanta’s beloved barbecue institution, Daddy D’z BBQ Joynt, will close its doors at the end of this month after 35 years of serving smoky, hickory-kissed classics to locals and visitors alike. Known for its iconic pig-on-the-roof and block-letter sign proclaiming, “I’m dyin’ for Daddy D’z the BBQ Joynt,” the restaurant has been a fixture in the Grant Park community since 1993.

When Steven Hartsock opened Socks Love Barbecue in 2018, he fulfilled a dream he didn’t know he had. Located in a Cumming strip mall, the counter-service restaurant became a magnet for barbecue enthusiasts from the Atlanta metro area, with some fans traveling from as far away as Texas. After years of perfecting his smoked brisket, Hartsock has turned the keys over to new ownership. The sale marks the end of one chapter, but for Hartsock, barbecue has always been more than just a business.

The team behind Sammy’s in Adair Park is working on a new venture called Broad Street BBQ, slated to open in spring 2026. Located across from the planned El Tesoro, Broad Street will feature a full-service smokehouse with counter-service barbecue, a to-go window, and a craft cocktail bar. It's the brainchild of Jason Furst and Sam Pinner, whose culinary partnership dates back to a pandemic-era stint smoking meats on Bainbridge Island, Washington.

As Big Green Egg celebrates its 50th birthday this year, the company recognizes that its success has as much to do with its exceptionally devoted fanbase as it does with the cooker itself. They go by the term Eggheads (naturally), and are so taken with their object of affection that they often refer to themselves, unashamedly, as a cult.

Now open in Clarkston, DBA Tacos and BBQ offers exactly what its name suggests. Managing partner Matt Coggin is serving barbecue sandwiches and platters with typical sides like green beans and mac ‘n’ cheese, as well as street tacos that utilize similar meats but are offered on corn and flour tortillas with diced onion and cilantro. Plus, there’s chips, queso, and guac.

Gene’s is an eclectic restaurant opening July 23 in the former Salaryman space in East Lake. Previously a pop-up at spots like Kimball House, Talat Market, Bogg’s Social & Supply, and Poor Hendrix, Gene’s serves smoked barbecue with Vietnamese and Cajun flavors. Gene’s is designed as a mix of highbrow and lowbrow, reflected in the food, drinks, and decor.

South Carolina pitmaster John Lewis is bringing his Central Texas-style barbecue to Ansley Mall next year with a location just off the Atlanta BeltLine. The 11,000-square foot restaurant will take over the spaces formerly home to Laundry Lounge and the Hideaway, behind Publix and Cook’s Warehouse. Lewis and team will build out the area to feature six, 1,000-gallon barbecue pits, where they will smoke meat over indirect heat.

The buzziest restaurants in DFW often cater to the affluent and exist mainly for being seen. But beneath the region’s soulless tangle, however, a homegrown dining scene shaped by its diverse local communities is quietly thriving. Much like a teenager finding their way in the world, Dallas does best when it stops trying to emulate others.