Photograph by Andrew Cebulka
Atlanta is not any stranger to good barbecue. Justin and Jonathan Fox have been hanging meats on DeKalb Avenue for years, Rodney Scott launched his namesake restaurant on Metropolitan Parkway in 2021, and Heirloom Market places a Korean spin on the southern staple, to call a number of of the metro’s standout choices. However there’s all the time room for extra. South Carolina pitmaster John Lewis is bringing his Central Texas-style barbecue subsequent 12 months with a location simply off the Atlanta Beltline at Ansley Mall.
“It is an amazing location with a lot of parking and never too many restaurant choices. It can fill a necessity,” Lewis stated.
The 11,000-square-foot restaurant will occupy the Laundry Lounge and Hideaway areas behind Publix and Prepare dinner’s Warehouse. Clear Creek runs close by, and a pedestrian bridge was lately put in to permit Beltline customers easy accessibility to the retailers. Lewis and staff will construct the realm that includes six, 1,000-gallon barbecue pits, the place they are going to smoke meat over oblique warmth.
“We put a heavy emphasis on beef and use an offset barbecue pit with all wooden. It is like entire hog barbecue,” Lewis explains.
Photograph by Robert Donovan
Lewis Barbecue sells meat by weight and has no combo platters. Designed to be quick, the counter service mannequin will likely be “everybody create your individual journey,” says Lewis.
The menu will likely be just like different Lewis’ areas, that includes brisket, pulled pork, spareribs, turkey and sausage, and a wide range of vegetarian choices. The Atlanta restaurant’s distinctive choices lean towards bar meals — suppose smoked wings, a inexperienced chile cheeseburger, and a few salad. Every day specials vary from smoked prime rib with steak fries to Arby’s beef and cheddar sandwiches. On Saturday, the restaurant will serve a limited-edition large beef brief rib.
Lewis says his is a barbecue that does not require sauce, but he presents 4 varieties: vinegar-based, tomato-based, roasted hatch inexperienced chile and a brand new “secret sauce” that he declines to elaborate on.
Sides abound—braised inexperienced beans, collard greens, fries, baked mac ‘n’ cheese, potato salad, cole slaw and cowboy-style pinto beans—however the primary vendor is the inexperienced chile corn pudding. Lewis describes it as “between cornbread and a soufflé, tacky and spicy with a crispy edge and a tender and chewy inside.” Desserts are within the works, and a full bar will likely be out there. Lewis stated he hopes to accomplice with native breweries to debut his barbecue at pop-ups within the fall.
Photograph by Andrew Cebulka
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