Woody's Bar-B-Q
Barbecue restaurant · Hyde Park
3446 W Slauson Ave, Los Angeles, CA 90043
Highlights
Smoked meats with classic sides, cash only establishment
Smoked meats with classic sides, cash only establishment
"Big, sticky takeaway platters of pork ribs and slices of brisket are the main attraction at Woody’s, a staple Southern spot that’s been cooking in South LA for a generation. Though founder Woody Phillips died in 2020, the family continues his legacy of using brick ovens filled with oak wood for the shop’s smoked meats. Order the crusty pork ribs, hot links, and smoked chicken. If the Slauson location is packed, head to the other two outposts in Inglewood or View Park." - Matthew Kang
"For nearly five decades, Woody’s Bar-B-Que has operated throughout South LA. The family still uses brick ovens with oak wood for the hot links, ribs, sliced beef, and chicken from the Inglewood, Hyde Park, and Florence locations. Its classic sides complete the picture, with choices like macaroni and cheese, beans, greens, cornbread, and arguably some of the city’s best potato salad. This place makes for an easy family-style meal to go." - Mona Holmes
"Big, sticky takeaway platters of pork ribs and slices of brisket are the main attraction at Woody’s, a staple Southern spot that’s been cooking in South LA for a generation. Far from the delicate, salt-and-pepper-only Texas-style barbecue, this is a saucy place to get those hands reliably messy. If the Slauson location is packed, head to the others in Inglewood or View Park." - Mona Holmes, Eater Staff
"Look for the lines and the smoke stack emanating from one of three locations for Woody’s Bar-B-Que. The family uses brick ovens with oak wood for the hot links, ribs, sliced beef, and chicken. The classic sides are always necessary with mac and cheese, beans, greens, cornbread, and arguably some of the city’s best potato salad." - Farley Elliott, Mona Holmes
"Big, sticky takeaway platters of pork ribs and slices of brisket are the main attraction at Woody’s, a staple Southern spot that’s been cooking in South LA for a generation. Far from the delicate, salt-and-pepper-only Texas style of barbecue, this is a saucy place to get those hands reliably messy." - Farley Elliott
