Our barbecue is built on patience, precision, and purpose. It starts with fire—real wood, real smoke—and a respect for the process that can’t be rushed. Every brisket is treated with intention: seasoned simply, smoked low and slow, wrapped and rested until it reaches perfect tenderness. The result isn’t just tender meat—it’s deep flavor developed over time. There are no gimmicks here. Just salt, pepper, smoke, and a relentless commitment to doing things the right way. We believe great barbecue is about more than food—it’s about creating something honest, comforting, and unforgettable.

It all began with a tasting—smoky brisket, tender turkey, and whiskey maple pork belly, each bite hitting the right note. The rich flavors harmonized perfectly with Salty Sow’s signature slow-cooked Southern style, high-quality ingredients, and bold approach. That connection led to the creation of our new BBQ Menu, a collaboration between Chef Harold Marmulstein and Pit Boss Chad Deen.

Do you have parking?

Yes! It’s easier than ever to stop by and grab our BBQ.

Can I order to go?

Of course — place your order at the counter and just let us know if you want to enjoy your meal in the dining room or patio, or take it along with you.

Can I order online?

Soon! We are working on rolling out an easy online ordering system, but for now you can head straight to the counter.