Wood’s Chapel BBQ

"The massive patio, a full bar slinging boozy slushies, and tables with enough room for an extended family reunion are all enough to make this BBQ locale the one thing your folks can actually agree on. The smoker and woodpile behind the patio are the only hints you need that this joint brings serious flavors. The tender, pulled pork is easily the best meat option here. The weekend-only, smoker-cooked salmon is another reason we look forward to Saturdays. And if you want a sandwich, the aioli-dripping brisket grilled cheese on ciabatta bread is the Adonis of grilled cheeses. We’ll even forgive them for their boring potato salad since we love kicking back here." - juli horsford, demarco williams

"The massive patio, a full bar slinging boozy slushies, and tables with enough room for an extended family reunion are all enough to make this Summerhill BBQ locale the one thing your folks can actually agree on. The smoker and woodpile behind the patio are the only hints you need that this joint brings serious flavors. The tender, pulled pork is easily the best meat option. The weekend-only, smoker-cooked salmon is another reason we look forward to Saturdays. And if you want a sandwich, the aioli-dripping brisket grilled cheese on ciabatta bread is the Adonis of grilled cheeses. We’ll even forgive them for their boring potato salad since we love kicking back here. photo credit: David Danzig" - Juli Horsford

"The Summerhill barbecue restaurant, from the team behind The General Muir, Fred’s Meat & Bread, Yalla, opened inside a 1930s building along Georgia Avenue in 2019. The menu includes smoked meats by the pound, barbecue sandwiches, brisket tacos, and smoked sausage hot dogs, along with sides like potato salad, mac and cheese, and beet and jalapeño slaw. In 2020, Wood’s Chapel debuted a takeout window on its sunny side patio." - Beth McKibben

"The Summerhill barbecue restaurant, from the team behind The General Muir, Fred’s Meat and Bread, Yalla, opened inside a 1930s building along Georgia Avenue in 2019. The menu includes smoked meats by the pound, barbecue sandwiches, brisket tacos, and smoked sausage hot dogs, along with sides like potato salad, mac and cheese, and beet and jalapeño slaw." - Eater Staff

"A takeout location of Summerhill barbecue restaurant Wood’s Chapel BBQ opens in June at Krog Street Market. Called Wood’s Chapel BBQ Shortstop, the stall takes over the former Grand Champion BBQ space at the food hall. The menu will mostly feature the restaurant’s barbecue sandwiches and sides. Wood’s Chapel is owned by Rye Restaurants Group, which owns food stalls Fred’s Meat and Bread and Yalla at Krog Street Market, the General Muir at Emory Point and Sandy Springs, and TGM Bread. Group owners Ben and Jen Johnson and Shelly Sweet also own West Egg Cafe on Howell Mill Road." - Beth McKibben