By the time that a place like RTP would mimic Tysons Corner, the Triangle would likely need to be a 3M+ metro area. I have a hard time imagining that sort of density there before other, more compelling parts, of the area.
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I’m excited to see the new urban BBQ places popping up, but I can’t help but wonder what’s gonna happen when those big smokers get fired up right across the street from a bunch of expensive condos and apartments? I can see the residents getting pretty tired of the fragrant smoke billowing out of the chimneys day after day.
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They can always move. But I couldn’t imagine getting tired of delicious smokey BBQ smells…
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I smell Sullivan’s and I never tire of it.
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We’re looking forward to it.
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Love that it’s got a huge covered outdoor space! I can’t wait to try that place. IMO, this is the sort of local experience type place that can make a big impact on the culture and brand of the city.
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Absolutely. The DTR BBQ tour is going to happen organically. Sam Jones looking very close to being ready for opening as well. Furniture appears to have been delivered inside.
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I have some new shots of the Sam Jones building that I’m working on plastering with my watermark so I can post them. 
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I like how it looks like it’s on some isolated coastal strip. Actually, given its location, it is a bit isolated.
Ed Mitchell’s BBQ The Preserve (512 creekside drive Raleigh) will start serving 1/22. Be able to order through delivery apps like Door Dash, Grubhub and Postmates. Also on the website. Website is live https://thepreservebbq.com
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I saw they were launching and serving out of the FoN Ale House for now…
2021…year of the Q
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So they actually are going into the old Caroline Ale House space there? I remember hearing that, but it’s been so long and he’s had so many failed plans. I thought that had fallen through, but happy if it’s finally happening!
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Sam Jones employee training starts in two weeks.
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I finally made it up Sam Jones. We ordered pick- up. The restaurant looked crowded and there was a line to get in.
Overall we enjoyed it and plan on going back.
Chopped pork was great. Tender and flavorful.
Ribs were good, but not great. Not tough by any means, but not fall off the bone tender either.
Collards were outstanding. Some of the best I’ve had.
Beans were very good. Nice flavor with some meat bits mixed in.
Cornbread was kind of odd. Very dense, like it didn’t rise.
Great addition to downtown. Good food in what looked like a nice space. Once it is safe, we look forward to eating there.
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Note though that there’s two types of rib doneness that people prefer. Competition and fall-off-the-bone. Generally people that are really into ribs and those that compete in rib offs prefer a meaty bite that doesn’t quite fall of the bone yet. Maybe that’s their style?
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The cornbread is more of a down east type. It’s not a cakey bread so it’s not meant to rise. It’s a thin, crusty cornbread. I tend to like it better if it’s prepared correctly.
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It wasn’t crusty at all. I don’t like cakey, but this was honestly weird. It was dense and almost gummy. It is possible it would have been better eaten immediately rather than being in a Styrofoam container while we drove home.
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