South Carolina pit master John Lewis joins the Atlanta barbecue scene

Photo by Andrew Cebulka

Atlanta is no stranger to good barbecue. Justin and Jonathan Fox have been selling meats on DeKalb Avenue for years, Rodney Scott launched his eponymous restaurant on Metropolitan Parkway in 2021, and Heirloom Market puts a Korean spin on the Southern staple, just to name a few. one of the most remarkable options in the metro. But there’s always room for more. South Carolina pitmaster John Lewis will bring his Central Texas-style barbecue to Ansley Mall next year, in a location just off the Atlanta BeltLine.

“It’s a great location with tons of parking and not too many restaurant options. This will fill a need,” Lewis says.

The 11,000-square-foot restaurant will occupy the spaces that formerly housed the Laundry Lounge and Hideaway, behind Publix and Cook’s Warehouse. Clear Creek runs nearby, and a pedestrian bridge was recently installed to give BeltLine riders easy access to stores. Lewis and his team will build out the area to include six 1,000-gallon grills, where they will smoke meats over indirect heat.

“We place great importance on beef and use offset barbecues made entirely of wood. It’s similar to whole hog barbecue,” says Lewis.

Lewis Barbecue sells meat by weight and there are no combo platters. Designed to be quick, the counter service model will be about “everyone building your own adventure,” Lewis says.

The menu will be like other Lewis locations, including brisket, pulled pork, ribs, turkey and sausage, as well as a variety of vegetarian sides. Atlanta’s unique restaurant offerings lean toward bar food: think smoked wings, a green chile cheeseburger, and a few salads. Daily specials range from smoked prime rib with steak fries to an Arby’s beef and cheddar sandwich. On Saturday, the restaurant will serve a huge prime rib in limited quantities.

Lewis says it’s the type of barbecue that doesn’t need any sauce, but he offers four varieties: vinegar, tomato-based roasted green chile, and a new “secret sauce” that he refuses to elaborate on. details.

The sides are plentiful: braised green beans, collard greens, fries, baked macaroni and cheese, potato salad, coleslaw and Cowboy-style pinto beans, but the number one seller is corn and corn pudding. green chili. Lewis describes it as “between cornbread and a soufflé, cheesy and spicy with crispy edges and a soft, gooey interior.” Dessert is being prepared and a full bar will be available. Lewis says he hopes to partner with local breweries to launch his barbecue in pop-ups in the fall.

Photo by Andrew Cebulka

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