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Rows of smokers out front and a cooler stocked with Fanta set the tone at this Grant Park BBQ shop, which leans into Georgia's anything-goes approach to smoked meat. Pork shoulder gets a splash of vinegary Carolina sauce, brisket and turkey come naked or sauced, and the mac and cheese is made with shells and sharp Cheddar. Local beer pours from the taps, cornhole and bocce fill the yard, and Oakland Cemetery is a short walk away if you need to walk it all off.
The awards strongest first
- The New York Times The 25 Best Restaurants in Atlanta Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Macaroni and cheese
“A proper rendition of macaroni and cheese is made with shells and extra sharp Cheddar.”
The New York Times
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