Friday, October 3, 2014

UPDATE: John 'Badass Brisket Boy' Lewis is opening a Charleston restaurant

Texas brisket is coming to town

Posted by Kinsey Gidick on Fri, Oct 3, 2014 at 4:31 PM

We just got news to which the only appropriate response is "Holy heavenly brisket." Pitmaster John Lewis, of La Barbecue in Austin, TX — the very man who graced Charleston with his magnificent meat in July for Charleston Brown Water Society's 2014 SC-TX BBQ Invitational — is opening an as-yet-to-be-named restaurant a block away from City Paper's office. Goddamn, someone get me a church fan. 

Annie Byrd Hamnett of Byrdhouse PR tells us Lewis "is excited to broaden his reach by opening a second concept in Charleston, and will be setting up shop at 464 Nassau in the Half Mile North development. The restaurant has a projected opening of spring 2015."

Hamnett goes on to say that Lewis "is particularly drawn to Half Mile North for its current roster of talent and the accessibility it offers in terms of location on the peninsula, ample parking, and outdoor space for him to build his custom pits."

But what does this mean for Home Team BBQ? has reported that chef and owner Aaron Siegel has been looking for digs in the same neighborhood. We're not sure, but the two will be working the pits together on Sun. Nov. 9 when Coast Brewing hosts Brew & Cue. At the event, Lewis will be serving up his famous beef brisket and “Texas hot guts” (spicy sausage). We've tried them. Don't let the name freak out. They're delicious. Tickets for the event will go on sale soon. We'll have more details for you then.

Following our exclusive report Friday afternoon, picked up the story. Eater's Meghan McCarron reports that the restaurant actually does have a name — Lewis Barbecue.

McCarron writes, "La Barbecue's LeAnn Mueller tells Eater Austin the restaurant will be called Lewis Barbecue, and Lewis will definitely remain with Austin-based La Barbecue."

Lewis also told Austin's The Statesman newspaper that he plans to spend time in Charleston over the first few months of the new restaurant's operation next spring.

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