Longleaf Swine North Raleigh Renderings Revealed

Longleaf Swine is turning over a new leaf with a second Raleigh space that goes far beyond your standard ’cue joint.

Longleaf Swine has made a name for itself as one of Raleigh’s best barbecue joints. But its new outpost in the former Sawmill Tap Room isn’t just about smoking more pork and brisket—it’s about reviving one of North Raleigh’s longtime gathering spots. 

Set to open by the end of the year, the restaurant marks a new chapter for the growing brand. At roughly three times the size of its DTR digs, the massive 4,700-square-foot space gives the team room to think beyond barbecue: expanding the menu, adding multiple bars, and creating an experience built for lingering. “We want to be thought of more as a neighborhood restaurant, not just a barbecue spot,” maintains chef Dave Mitchell.

To preserve that local watering-hole spirit, designer Dusty Slemp leaned into Sawmill’s existing character rather than reinventing it. The former tap room’s cabin-like bones remain, refreshed with a warm ’70s-style lodge aesthetic anchored by the original stone fireplace and layered with cozy, rustic touches.

With its more open feel, the space also features myriad distinct experiences throughout—from the main dining room and cocktail lounge, which will also host private dinners, bourbon tastings and classes, to the indoor-outdoor bar and patio. The varied layout is intentional, giving Longleaf the flexibility to become the neighborhood’s “third place,” says Beverage Director Walker Roberts.

“What we’ve heard from a lot of people is they want that watering hole—that neighborhood bar kind of feel they can latch onto as their last stop of the night or the place they can go hangout. And we want to lean into that.” —Longleaf Swine chef Dave Mitchell

Whether stopping in for a casual lunch, family dinner, an elevated date night, lounge drinks with friends or a solo cocktail at the bar, the goal is the same: create a space worth returning to  several times a week. “There’s definitely a social aspect to the design,” says Slemp. “We want people to mosey through the space.”

The expanded footprint, designed-forward aesthetic and addition of a host may naturally lend itself to a more polished experience, but the team insists hospitality and approachability—not formality—remain their defining priority. “It’s not ‘pinky out’ barbecue,” jokes GM Johnny Berry. “It’s still barbecue.” 

The menu reflects that philosophy. Longleaf’s signature sandwiches and sides remain the anchor, while centerplate entrees like steak frites, pork and lamb shank, catfish fry, salads, and braised meats invite guests to settle in for dinner. Think less “grab a tray and go” and more “stay awhile.” A robust whiskey program and cocktail list—all poured without pretension—further encourage sticking around for one more round.

“We’re all building a spot we want to hang out at,” notes Mitchell. “There’s a lot of value in a place you feel comfortable in and get to know the waitstaff, bartenders and host. So we want to create a place that people just get excited to be in.”

And the growing empire isn’t stopping in North Raleigh. The team is also opening another Longleaf in the former Luna Rotisserie and Taproom in Carrboro, with each taking on their own personality, says co-owner Adam Cunningham. “We’re letting the spaces and neighborhoods dictate what that vibe is going to be like,” adds Slemp. 

For North Raleigh, that also means adding a small grab-and-go market (inspired by Longleaf’s successful holiday takeout meals) that further ingrains them in the neighborhood and allows patrons to take a bit of Longleaf home—stocked with merch, sauces, pimento cheese, chicken salad, and reheatable pork and brisket.

Joining Greystone Village go-to’s like Sola Coffee Cafe, Gonza, Two Roosters and KAI Sushi & Sake Bar, Longleaf’s new home is helping cultivate a neighborhood defined by local flavor and connection. “These are our people,” says Berry. “We very much want to be part of this community.”