Opened by Andrew Samia (of Crazy Carl's food truck and Dignowity Meats on the city's East Side), South BBQ & Kitchen will offer meats by the pound including brisket, St. Louis spare ribs, pulled pork and chicken quarters, a sandwich or two, and a selection of pickled items and sides, namely frijoles a la charra and Spanish-style rice, though other variations might make a cameo. House-made sausage will make its way to the menu in the coming month or so.
The space, anchored by a massive pit, will seat 30 to 40 comfortably with outdoor seating still in the works. Prices will be comparable to area barbecue shops.
Samia is flanked by kitchen manager Manuel Nava (formerly at Arcade Midtown Kitchen and Grayze), who's heading up the briny accoutrement and a few surprises like roasted green onions.
For the time being, the restaurant will be BYOB while they wait for a beer and wine license. Samia said the offerings will be less craft-focused than at Dignowity Meats, and instead will feature "approachable, crowd pleasers."
The South BBQ & Kitchen will open Wednesdays through Sunday from 11 a.m. to 8 p.m. (or sell out).