Due to open Thursday November 10th is ~SOUTHPAW BBQ~, a Southern barbecue restaurant with a focus on Memphis-style barbecue and cuisine from various parts of the deep South. The three founders (chef David King, GM Elizabeth Wells, and bar manager Edward Calhoun) are all from the South, and want to be true to Southern cuisine. Menu items include dry rub pork shoulder and spare ribs, whiskey-brined chicken, mustard-crusted smoked ham hock, and Delta Grind cheese grits. The meats will be sourced locally, except for some specialty items from the South. There will also be a variety of housemade sauces. The bar program will be focused on American spirits, wine, and beer (there are 12 taps, and a local brewer will be making home-brewed beer on site), plus a number of American whiskeys on the list.
The 49-seat restaurant features a rustic look, with reclaimed materials and found objects, including a bar made of reclaimed claro walnut and light fixtures made out of Belgian beer bottles, chicken feeders, and grain bin metal coils. There are also two flat-screen TVs for game days. Starting hours are Tue-Wed 3pm-12am, Thu-Sat 3pm-1am, Sun 3pm-12am, closed Mon.
Interior photo by Rebecca Kinney. © tablehopper.com.
