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Pig-n-Chik Restaurant Review: This bright, modern space was the first Pig-n-Chik location and it can get crowded at lunch, so we suggest going either early or late at the peak service times. Barbecue practitioners for more than a decade, Jim Graddy and Bill Marrack do fine slow-smoked ribs that yield the proper slightly al dente texture proving there's been no pre-cooking. The pulled pork sandwich presents a hefty pile of smoke-influenced meat, although on our last visit seasoning seemed a bit skimpy. Enjoy the very good house barbecue sauce on the brisket, while the pulled pork is best complemented by the Carolina-style vinegar pepper sauce or the mustard sauce. One may also consider the chicken, sliced smoked turkey or smoked salmon. Beer is the only alcohol, but one may bring a bottle of wine for a $5 corkage fee. Old-school authenticity rules, right down to the Moon Pie and RC Cola (the Bubba Lunch) for dessert. Also located at 5071 Peachtree Industrial Blvd., Chamblee, 770-451-1112; and 1815 Briarcliff Rd., 404-474-9444.