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.
Dusty Slemp Creative
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.”
Dusty Slemp Creative
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.”
Clicks don’t lie. We posted, you clicked, shared, commented and read—and we tracked every like, love, read and OMG moment. From civic shakeups to hot resto drops, these are the stories that made Raleigh stop scrolling across socials and web. Consider this our annual vibe check: what had you talking, debating and double-tapping all year long.
After sitting empty for two-plus years, the much-buzzed-about Sawmill Tap Room is finally getting new life.
It’s time for swine. Longleaf Swine, that is. The ’cue crew is set to take over the long-buzzed-about—and long-defunct—former Sawmill Tap Room space, piggybacking on its DTR cred and the Tap Room’s uberpopular North Raleigh location with a second helping next fall.
In talks since February, the team has officially inked the deal, thanks to the efforts of Elm Partners continued efforts to save Raleigh’s soul one building at a time: “We’re really just trying to put good people in good places,” says Elm Managing Partner Nick Wilson. “That’s the most important thing to us.”
And so they have—finally putting an end to the ~two-and-a-half year vacancy, and perhaps easing the collective frustration over why the nearly 25-year North Raleigh staple was pushed out, only to sit empty. (The CliffsNotes catchup: Owners were left “shocked and heartbroken” after the landlord reportedly declined to renew their lease amid ~$1 million interior reno demands they couldn’t take on—forcing them to shutter in May 2023.) Ironically, it’s Tap Room’s distinct character that’s sparked the loudest lament.
Courtesy of Longleaf Swine
Now, turning over a new leaf, Longleaf is primed to rewrite the story—bringing its big, bold barbecue and bevs to a grander stage, as the larger footprint gives the cult-fave pitmasters room to expand their reach. “It’s a chance for us to serve more of Raleigh in a larger way,” says Longleaf owner/operator Adam Cunningham. The new hub will also house their catering ops—making it a one-stop for smoke, spice and everything in between.
Leading up to the debut, expect a full gut and glow-up courtesy of style architect Dustin Slemp (of Dose Yoga and Olivero design fame), complete with a total reno to resurrect the landmark with Longleaf’s signature trays, sandos, shareables, sides and “wings & things”—not to mention its range of local to less-local beers, seltzers, wine and spirits. And calling the whole crew to the “pigpen,” there’s plenty to feed the “little piggies,” plus weekly specials (Noodle Night! Fish Fryday!) to keep the fam coming back for more.
All told, it’s not just a new locale—it’s a bold second act. Longleaf Swine is set to do the Tap Room legacy proud by turning up the heat, raising the stakes and (figuratively) setting North Raleigh aflame.
Raleigh chef swaps brick-and-mortar for live open-fire pop-up concept.
Marc Russell has been cooking with fire for years—and he isn’t afraid to get burned. It’s what got him into the barbecue world, ultimately leading him to open Longleaf Swine in 2022 with partner Adam Cunningham. Now, having stepped away from that DTR flame earlier this year, Russell is stoking his love of the technique with his new open-fire pop-up concept Buccan.
SHUCK, YEAH: Buccan chef/owner Marc Russell shucking oysters at a summer pop-up.
Officially firing up at Wolfe & Porter’s Tiki Fest this spring, Buccan—dubbed for an indigenous Puerto Rican-style grill traditionally made from tree branches (fun fact: it’s also the root of the word “buccaneer”)—blazed on the scene with chicken/steak/squash skewers and roasted oysters hot off a versatile live-fire grill modeled after the one used by Aussie culinary legend Charly Pretet of Terra Firma Dining.
“It’s more than just a kettle-style grill,” maintains Russell. “It’s gonna be super-intimate and immersive for the guest—like a showpiece at the event.” The multifunctional grill stand will allow him to flex his culinary muscles to do everything from casual “roysters” a la Tiki Fest to hanging low-and-slow smoked proteins—with plenty of room to play with flavor-packed veggie, tofu and tempeh takes.
“Cooking with fire is the most satisfying form of cooking for me,” he muses. “It’s not just turning a range on and putting your pan down and building a sauce. It’s something you have to constantly manage and tend to for hours and hours and hours—and that’s something I really enjoy doing.”
Over the summer, the sizzling new concept also popped up at The Artist Lounge’s Rosé All Day soiree. And, come fall, he’s turning up the heat on a possible dinner series via the likes of a farm dinner at a friend’s Saxapahaw farm.
“I’m just looking forward to being back outdoors and cooking with a live open fire again,” Russell enthuses. “And I’m excited to have this vessel to be able to do so many different things on.” Get fired up! @buccan_co
Forget flight fears and panic packing—sometimes the best getaway is a staycay. Ditch the keys, keep the vibes and hit pause without leaving town—Raleigh’s hotel and nightlife game is staycation certified. PTO preserved, DND mode: on.
