In April of 2011, a group of friends on a fishing trip—all veterans of the hospitality industry—got to talking about their love of food as they cooked their dinner around a campfire. The smoky flavors, crackling flames, and friendship merged into an idea to create a barbecue joint with traditional Southern comfort fare and an interactive dessert element.
Today, diners pile into wood-backed booths to dig into ribs slathered in house sauce, smoked sausages, and a menu stocked with homestyle fare. From three types of mac 'n' cheese—traditional, broccoli, and pulled pork—to fresh-ground burgers made with short ribs, brisket, and ground chuck, the kitchen crew crafts its own takes on classic comfort fare as flat-screen TVs flicker above the bar. The dessert section includes do-it-yourself s'mores that are toasted tableside by a portable burn pit and touted as "the only dessert in town that requires a disclaimer," an honor previously held by torch-it-yourself crème brûlée.
Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
After Al Boyce retired from playing football for the Kansas City Chiefs, a new world was calling to him: the rib-sticking world of soul food. After starting his first venture in Kansas City, Boyce began populating the Atlanta area with southern cooking in the form of Chazz’s Place, a pair of eateries named after his son. Al’s Barbeque is his fourth restaurant, where the scent of slow-smoked boneless meat sluices through the air and induces salivation like a rabbit placed in front of Elmer Fudd. Heaping plates of shrimp and grits compete for attention with barbecue ribs, pork chops, and chicken that’s grilled or southern-fried with buttermilk. Housemade sides of collard greens, baked beans, and black-eyed peas round out each meal.