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Doty, Gummere and Wise Open King Barbecue in Avalon

King BarbecueVeteran Atlanta chefs and restaurateurs Shaun Doty and Lance Gummere, along with managing partner pit master Carey Wise, opened the doors of King Barbecue on June 5. King Barbecue features a wide selection of smoked meats in the traditional vein of Georgia barbecue alongside seasonal vegetable side dishes sourced from local farms for breakfast, lunch, dinner and brunch.

“My interest in culinary arts and peasant cuisine are what attracted me to barbecue initially; I find its historical evolution very interesting,” says Doty. “It was truly serendipitous that Lance and I met Carey and had the unique opportunity to bring his insider’s vision to fruition in such a great space at Avalon.”

Pit master and managing partner Carey Wise, who owns Southern Links BBQ and has worked at Fox Bros. Bar-B-Q and Grand Champion BBQ in Atlanta, combines his extensive barbecue experience with a butchering and fine dining background to execute barbecue methods from all over the South using the highest quality techniques.

At King Barbecue, Wise is working with a J&R Manufacturing smoker. Pecan and oak woods produce a lighter flavored smoke, which he says allows him “to bring out the natural flavors of the meat rather than covering them up with thick, overpowering bark.”

King Barbecue’s menu features Southern-style barbecue including pulled pork, brisket, ribs, sausage, chicken and turkey. Each day of the week will also bring a rotating specialty meat and fresh, seasonal sides such as lady peas, butter beans and corn. Side dish staples include mac & cheese, Brunswick stew, pit-baked beans and jalapeño cornbread.

Breakfast at King Barbecue features a limited number of Cathead cheddar biscuits with smoked meats and house-made condiments such as candied jalapeño jelly and fresh apple butter offered in a grab-and-go format.

Doty will continue to cater to these gluten-free guests with gluten-free bread, meats, sides, cakes and pies at King Barbecue.

Designed to resemble a chicken coop, the restaurant’s interior features wood furnishings, traditional barbecue art and a rich red and gray color palette inspired by meat and smoke. Counter service during lunch hours gives way to full service during dinner.

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