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Pig-n-Chik Restaurant Review: Jim Graddy and Bill Marrack's 'cue operation, handy to Emory University, offers moist pulled pork and ribs, but the brisket has won our respect as well (always get it with the fat cap on). Chicken, turkey (hot or cold) and "Uncle Rick's" hot-smoked salmon, which may be served cold, are options, too. The house sauce is a thick, tomato-based concoction that shines on the brisket, but for pulled pork, we prefer the thinner Eastern Carolina vinegar-pepper and South Carolina-style mustard sauces. Brunswick stew is peppery and has good body, although purists will quibble about the lima beans. For dessert there are pies and banana pudding, or assemble the Bubba lunch --- Moon Pie and RC Cola --- for a sweet end. Bring a bottle of wine to go with your 'cue --- a rosé, a slightly chilled Beaujolais or a Grenache/Syrah blend would pair well --- and the corkage fee is just $5. Attention Emory students: this place delivers. Also located at Fountain Oaks Shopping Center, 4920 Roswell Rd., Sandy Springs, 404-255-6368; and 5071 Peachtree Industrial Blvd., 770-451-1112.