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Kevin Gillespie’s BBQ joint far from a done deal

kevinWe’re all squealing in anticipation for Kevin Gillespie’s planned barbecue restaurant. But despite some breathless reports out there Gillespie’s spokesperson, Melissa Libby, tells me that no lease has been signed. Not only is the ink not yet dry on the deal, it’s still in the pen.

The Woodfire Grill chef and “Top Chef” contestant hopes to serve his first plate of ‘cue sometime next year.

27 comments Add your comment


March 18th, 2010
2:57 pm

I have patience and can wait… Lisa


March 18th, 2010
3:24 pm

I’m kinda thinking, “yeah!” but not so much if it isn’t a good deal. Woodfire may be great, but sheesh it’s expensive. Will wait and see.

Big Al

March 18th, 2010
9:03 pm

Who is Kevin Gillespie? Whoever he is, I’m always looking for new BBQ. I hope this happens.


March 18th, 2010
9:15 pm

Most of the great barbeque I’ve eaten has been inexpensive. It seem the fancier the presentation, and the more expensive the price, the less I like it. Harold’s is just fine.

Chief Wiggum

March 18th, 2010
9:35 pm

I agree, Winger. And if it’s a big-name chef around these parts, I seriously doubt this will be inexpensive. Instead of getting your barbeque on white bread, it’ll probably be on organic, hormone-free, free-range, local, farm, etc, etc bread, and will cost $15.95.

Paying too much is a badge of honor. Sort of like suffering for your art.


March 18th, 2010
9:37 pm

my favs are rolling bones or fox brothers…. will wait patiently to see what happens with this new entry in the BBQ world and give it a try

da Judge

March 18th, 2010
9:38 pm

You should be able to get a nice plate of ‘Q” for $15.00/or less.. We’ll see if he is really into BBQ or just trading on the latest rage …

David Galloway

March 18th, 2010
9:51 pm

I flew in from Chicago on Tuesday and ate at Harolds as a homecoming. The Brunswick stew is the best on the planet, and the pork is superb. My bill was $9 with an icy cold Coke served with a smile. It was my grandfather’s, who was a cop, favorite place, and it is still mine.
By the way, I love me some port served by Kevin at Woodfire but his vegetables are the bomb.


March 18th, 2010
10:01 pm

If it’s as good as Piggie Park in Thomaston then he will do well.


March 18th, 2010
10:16 pm

…went to Pappy Red’s in Cumming today… big ol’ brisket sandwich, the whole thing, with sweet tea, two sides and a tip was less than 12 bucks…and I doubt if they’ll be able to beat it for twice the price.

That’s the thing about ‘cue…if you’ve got the right meat, the right smoke, and the right rub doing too much just screws it up.


March 18th, 2010
10:23 pm

Well winger, you lost me at Harolds. I went there once a couple of months ago. Talk about a place living on stupid people and a reputation from…… something. The dry grey tasteless matter on an old stale bun that they called pork tasted like ….. well dry grey tasteless matter. At BEST I would describe it as some kind of dead animal cooked long after it died and then kept on a steam table until the water on the steam table steamed off. I cannot imagine a circumstance that would involve me entering that place again for food. The hell of it is, that it wasn’t really that cheap either………..

Grill Master

March 19th, 2010
12:14 am

You can sum up great BBQ using very few words.

Three words: Pig N Chik
Two words: Fox Bros
One word: Harold’s


March 19th, 2010
12:44 am

I’m an informed Southerner. I don’t do fancy or expensive BBQ. Good luck with that. I’m a Fresh Air BBQ Guy.


March 19th, 2010
7:52 am

Wiggum (& others) – Understand your desire not to spend a lot of money for BBQ. However, based on what you describe, of course it would be expensive. No matter where you go, if it’s hormone free, local, etc etc, it’s going to be more expensive than the mass produced, antibiotic injected meat that most of us eat.


March 19th, 2010
12:48 pm

Community BBQ… brisket could be finer.

Dunwoody Don

March 19th, 2010
2:16 pm

Fat Matt’s rib sandwich – mighty tasty.


March 19th, 2010
3:49 pm

I am from Columbus Ga where there is an abundance of “Fresh Air” Q. If u know the area there were ALWAYS 3 choices: Plaza,Chester’s and Roger’s. All are hole in the wall,cooked outside w/charcoal,downhome bbq. I have traveled in many directions and none have topped any of them!


March 19th, 2010
3:55 pm

I think KG’s 15 minutes are up…
I am so over him. Overexposed & Overhyped.

Tyler Pike

March 22nd, 2010
9:32 am

This jerk opens a restaurant and I promise you this: Me,daddy,and a whole crew of us will descend upon that dump like the Japanese on Pearl Harbor. I assure you it won’t be just to eat. Sure, we’ll eat his food just so we can tell him how awful it is and how we don’t appreciate no sassy, tattoo having punk trying to pass himself off as some BBQ chef. If he has a word to say about it, things will probably get pretty ugly.


March 22nd, 2010
9:40 am

Couldn’t have said it better myself, Tyler.

Louis Prima

March 22nd, 2010
10:26 am

Isn’t Tyler and Daddy the same two knuckleheads that bring their own special sauce with them…and end up insulting the cooks and getting thrown out of respectable establishments? Someone needs to put up a poster warning decent folks to keep their distance.

Tyler Pike

March 22nd, 2010
3:50 pm

Oh Louis, you must have mistaken me for someone you know. You don’t know me, punk. And the situation you’re referring to was no fault of mine or my dad’s. Get your facts straight before making false accusations and insinuations of things. Its alright though, I’m not letting you hold me down. Its like ‘The Game/50′ said; “Hate it or Love it the Underdog’s on top and I’m gonna shine until my heart stops”.

Big Papi

March 24th, 2010
8:33 am

Fred, you’re right about Harolds. The chopped pork is dry, soul-less crap. The brunswick stew however, is some of the best around!


March 24th, 2010
1:28 pm

not a fan of KG at all. I ate at Woodfire before he hit it big on TV – and this was the time where NOBODY went as Tuhoy (spelling) had just left. He was on the verge of going bust and the place appreciated the few customers. Now that he is Mr Big, the place is so arrogant and snooty it’s unbearable. It’s really sad actually. I guess they will apply the same snarky front of the house process to the new BBQ place as they have at Woodfire: the ‘hey you can’t actually have a drink at the bar because we try to squeeze more people eating in there but we will make/force you sit like a 2nd grader at a cocktail table while we try to sell booze to you even though your table is ready but we will not let you go there until you still in at your stupid little table cooling your jets’. I don’t go to restaurants where they patronize patrons (!) and don’t respect customers who blow over $100 per head. I predict a flame out for Woodfire in a year or so and KG to go the way of other chef/owners who got too big for their shorts. There are plenty better places to take my $100 per head that treat their customers with respect (Floataway, Repast, La Pietra, Antica Pasta, etc).

Tommy Jack

May 21st, 2010
10:20 am

The time and money for site preparation of a former gas station and brake shop to meet Atlanta Health Department and EPA standards has to be staggering. Then throw in the fact that they will have to do a full restaurant build-out on a corner with difficult access and limited parking. It really doesn’t matter how good a chef is if he can’t make a $15 or less check average pay the bills.


May 31st, 2010
7:38 pm

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June 30th, 2010
9:52 am

Here is a guy who more than anyone ever on Top Chef talked about his hometown of Atlanta and while he could have many opportunities throughout the country with his growing celeb chef status decides to stick it out in a city with a less-than-stellar track record for restaurants. Have you ever interacted with Kevin? Any time that I’ve seen him around he is more than humble and willing to spend time talking to anyone who approaches him. Yes, his food is pricey and Woodfire has had to make some adjustments to their front of house approach due to high volume, but where’s all this hatred coming from? Recognize that he is committed to Atlanta, cooking in a simple homey fashion, and not opening a bunch of snooty restaurants and hawking his molecular gastronomy cooking appliances . . . its a BBQ restaurant and I’ll bet it’ll be great.