The Lowcountry’s Lewis Barbecue is making its debut in Atlanta on Dec. 8, bringing the flavors of award-winning Central Texas-style barbecue to the heart of Georgia. Located in Ansley Mall and connected to the BeltLine, owner and pitmaster John Lewis is spreading his love of smoked meats to the South.
The opening of an Atlanta location marks the third Lewis Barbecue location, following those in Charleston and Greenville, South Carolina. From juicy and tender sliced prime beef brisket, pork spare ribs and turkey breast to sides such as collard greens, green chile corn pudding, and cowboy pinto beans, diners can expect a variety of dishes to create their perfect spread, whether they’re dining in indoors or on the patio or grabbing takeaway from the to-go counter located on the side of the building. The menu also features sandwiches and weekly lunch specials.
The magic behind these dishes is what Lewis calls the first-of-its-kind rooftop smokehouse. A set of steps takes you up to the rooftop where six custom-designed smokers sit. Lewis began his passion project of designing and constructing his own smokers at the age of 18, launching a culinary journey steeped in the tradition and creativity of barbecue. Twenty-two feet long and made of decommissioned 1000-gallon propane tanks, the smokers run 24 hours a day in three shifts. Pitmasters regularly stoke the fires with wood logs imported from Central Texas, ensuring every step of the process is a nod to Lewis’ Texas roots.
Lewis said he’s not in the business of long lines and making people wait for their food, so his focus is on making sure the meats are fresh and never-ending.
“A lot of it is trade secrets that I’ve developed. Those barbecue pits that I design and build, you can’t buy those anywhere,” Lewis said. “It was years of trial and error, building different types of barbecue pits. Brisket will come off better in those pits than any other barbecue pit.”
The restaurant also features a bar located right across from the main building. While Lewis described the dining area as a “Texas dancehall,” he described Bar Lewis as a stop at a motor lodge on Route 66. Designed with his help, it features a bar that takes up almost the entire extent of the building with cozy nooks where guests can enjoy a drink, bar bites, and socialize.
“My biggest thing is consistency, that no matter what day of the week or what time you come, everything will be fresh off the pit.”
