Check out the menu for King Barbecue, opening next week at Avalon


King Barbecue, the latest venture from Shaun Doty and Lance Gummere , is set to open June 5 at Avalon mixed-use development in Alpharetta.

It replaces the Avalon location of Bantam + Biddy, Doty's casual Southern chicken restaurants. Doty and Gummere also own The Federal in Midtown.

The move follows the similar fate of Bantam + Biddy at Lenox Square, which Doty and Gummere quietly transformed in January with another new concept, ATL Taco.

The eatery features a wide selection of smoked meats in the traditional vein of Georgia barbecue alongside seasonal vegetable side dishes sourced from local farms for breakfast, lunch, dinner and brunch.

“My interest in culinary arts and peasant cuisine are what attracted me to barbecue initially; I find its historical evolution very interesting,” Doty said in a press release. “It was truly serendipitous that Lance and I met Carey and had the unique opportunity to bring his insider’s vision to fruition in such a great space at Avalon.”

Managing partner and pit master Carey Wise, who owns Southern Links BBQ and has worked at Fox Bros. Bar-B-Q and Grand Champion BBQ in Atlanta is also on board at King. Wise will work with a J&R Manufacturing smoker and will use pecan and oak woods, which produce a lighter flavored smoke.

The menu features Southern-style barbecue including pulled pork, brisket, ribs, sausage, chicken and turkey. Each day of the week will also bring a rotating specialty meat and seasonal sides such as lady peas, butter beans and corn. Side dish staples will include mac and cheese, Brunswick stew, pit-baked beans and jalapeño cornbread.

Breakfast offerings will include Cathead cheddar biscuits with smoked meats and house-made condiments such as candied jalapeño jelly and apple butter offered in a grab-and-go format. There are lunch specials daily, and brunch specials are on the menu each weekend.

There will also be several gluten-free options including bread, meats, sides, cakes and pies.

On the beverage side, look for frozen cocktails to complement Avalon’s open-carry environment as well as beer, wines by the glass and bottle and non-alcoholic beverages. Local breweries will also be brought in for special events.

Designed to resemble a chicken coop, the restaurant’s interior features wood furnishings, traditional barbecue art and a red and gray color palette inspired by meat and smoke. Counter service during lunch hours gives way to full service during dinner.

Beginning at 6:30 p.m. June 10King Barbecue will participate in Avalon’s inaugural “Savor the Boulevard,” where customers can dine al fresco on Avalon Boulevard with a prix-fixe four-course menu and beverage pairings to benefit the Giving Kitchen, a Georgia nonprofit that provides emergency assistance to restaurant workers in crisis. Tickets are available here.

King Barbecue will be open from 10:30 a.m.-9p.m. Sunday-Thursday and 10:30 a.m.-10 p.m. Friday-Saturday, along with extended bar hours.

The eatery is one of several new or upcoming barbecue restaurants from local chefs who made their names with cuisines outside of barbecue.

Avalon, 4195 Avalon Blvd., Alpharetta. 678-248-5159, kingbarbecueatl.com.

Scroll down to see the full King Barbecue menu

Get a taste of the new fusion revolution with the 2018 AJC Spring Dining Guide: Global Mashup

Read more stories like this by  liking Atlanta Restaurant Scene on Facebook , following  @ATLDiningNews on Twitter  and  @ajcdining on Instagram .

 


Reader Comments


Next Up in Atlanta Restaurant Scene

How to clean annoying messes on your kitchen appliances and tools
How to clean annoying messes on your kitchen appliances and tools

My favorite kitchen cleaning strategy: Use the dishwasher. Alas, not everything can go in the dishwasher, and these days, mine is so chock-full of regular dishes and toddler accoutrements that fitting anything larger than a plate in is bordering on impossible. Here are some of my favorite strategies for getting rid of messes, including on (and in)...
Make your bottles last longer: Buy good wine
Make your bottles last longer: Buy good wine

One of the biggest myths about wine is that it starts to fall apart the instant we open the bottle. Sure, a really old wine may gasp and die as soon as it touches air, but how often are we opening one of those? The maxim that oxygen is the enemy of wine, or that wine really wants to turn to vinegar, is irrelevant to us in our daily consumption of wine...
Move over, beef: Eggs are potatoes’ true love
Move over, beef: Eggs are potatoes’ true love

Goodness doesn’t get much simpler than eggs and potatoes. The combination works for breakfast, lunch and dinner. I think the contrasting textures explain a lot of the combo’s appeal. Also, both ingredients exhibit a fantastic affinity for picking up other flavors — butter, oil, bacon, hot sauce, black pepper. For just about any hash...
Kitchen Curious: Tortillas are secret weapon for simple, savory pie
Kitchen Curious: Tortillas are secret weapon for simple, savory pie

When I developed a recipe called Veggie Tortilla Pie a decade ago, I thought I was the smartest home cook on the block. At the time, my husband would have lunch weekly with work buddies at a Mexican restaurant. He always ordered the tortilla soup, but never ate the accompanying flour tortillas. He’d wrap them up and bring them home. Finding clever...
We love a good banana pudding; this one’s even better than we remember
We love a good banana pudding; this one’s even better than we remember

I will always have a soft spot in my heart for pudding, in large part because it brings me right back to my grandma’s house, where as a child I stood on a step stool so I could reach the pot and help stir, stir, stir as the sweet scent of the thickening mixture wafted upward. Looking back, I see how that aromatherapy, along with the anticipation...
More Stories