"Opened in 1962 by George and Betty Archibald, this barbecue restaurant has been family run for three generations. The kitchen uses hickory wood to smoke its meat, creating a crispy outer layer on slabs of ribs and delivering moist, tender pulled pork. The signature sauce only enhances the rich, smoky flavor. Pair those legendary ribs or an order of hot chicken wings with two sides (the crispy fried green tomatoes are a must). You wouldn’t notice Archibald’s, situated in a dirt parking lot, unless you were explicitly looking for it, but the smell of pork slowly cooking will let you know you’re in the right place." - Jen Bowman
Eater
