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Whole hog barbecue is the organizing principle here, which means every part of the pig goes into the pit and comes out smoked, pulled, and chopped together. It's a proper Tennessee barbecue joint, loud and casual, the kind of place where the smoke follows you home. The New York Times put it on their Nashville list, and the brisket and jalapeño cheddar sausage give the pork plenty of company.
The awards strongest first
- The New York Times The 25 Best Restaurants in Nashville Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Whole hog
“With his whole hog barbecue, the pitmaster Pat Martin has zeroed in on the city’s needs on that front.”
The New York Times -
Brisket
“The brisket is tender, the jalapeño Cheddar sausage is spicy and everything that comes out of the kitchen is kissed by smoke.”
The New York Times -
Jalapeño cheddar sausage
“The brisket is tender, the jalapeño Cheddar sausage is spicy and everything that comes out of the kitchen is kissed by smoke.”
The New York Times
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The neighbors closest first
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- Four Seasons Hotel Nashville Stay · 88
- The Southern Steak & Oyster Eat · 44
- City Winery Eat · 19
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