Owner and pitmaster-in-chief Jordan Wakefield, an affable Georgia boy with an instinctive knack for good 'cue, has worked in a slew of fancy restaurants around Atlanta. But now, this chef is returning to his first love: the barbecue pit.This Castleberry newcomer is sprucing up the old-school mentality of dusty, musty, dirt-floored roadside BBQ shacks—but don't let those handsome reclaimed barn wood furnishings fool you into thinking this place isn't the genuine article. Helmed by a born-'n-bred Georgia boy who's hustlin' to showcase barbecue at a higher level than Styrofoam plates, Smoke Ring's got chops and charm. (Oh -- and moonshine cocktails. 'Nuff said.)
Owner and pitmaster-in-chief Jordan Wakefield, an affable Georgia boy with an instinctive knack for good 'cue, has worked in a slew of fancy restaurants around Atlanta. But now, after years of working for some of the city's most critically acclaimed restaurants, this chef is returning to his roots and his first culinary love: the barbecue pit. Now, while many a Southern barbecue aficionado remains as stubbornly loyal to regional BBQ styles as they are to their SEC team, Jordan's goal is to break free of that mold of confining his 'cue to one particular method. He calls it "Georgia-style." And who, we ask, needs Memphis-style or Texas-style when we can have a barbecue style of our very own? Especially if that style happens to come with crispy pig ear "fries," bacon and bourbon-spiked deviled eggs and smoked tempura ribs. Not to mention the tender, fall-apart brisket and pulled pork graced with that pivotal sign of perfect barbecue: the smoke ring itself. We Southerners might like to bicker about our preferred BBQ styles, but that brisket? Trust us, that's something we can all agree on.
BBQ Deviled Eggs, $4
Fried Green Tomatoes, $7
Smoked Brisket Burrito, $15
Pulled Pork Plate, $11
Brisket Plate, $13
Sunday — Thursday, 11:30 a.m. to 12 a.m.
Friday & Saturday, 11:30 a.m. to 1 a.m.