A new barbecue joint has entered the chat. Heating up the local “competition” is Texas-style Lewis Barbecue, bringing its third location—behind Charleston and Greenville, SC (with an Atlanta outpost set to bow in December)—to Salvage Yard at Raleigh Iron Works in 2026.
Riding the high of a BBQ Michelin moment after the 2025 Guide American South debuted with a slew of ’cue, the just-awarded Michelin Bib Gourmand fast-casual joint is fanning the flames in grand measure. The Raleigh outpost will sprawl across a generous indoor-outdoor footprint at Grubb Ventures’ up-and-coming mixed-use hub—complete with its own dedicated smokehouse firing up ’cue outside.
The brainchild of pitmaster John Lewis, the concept has built its rep on award-winning slow-smoked meats—from its most-popular beef brisket to pulled pork, spare ribs, housemade sausage and turkey—plus killer Southern sides like creamy potato salad, tangy coleslaw, Tex-Mex pinto beans, green chile corn pudding, and a to-die-for mac & cheese.
“We are honored to bring our authentic Central Texas-style barbecue to Raleigh and join such a vibrant community at Salvage Yard,” muses Lewis. “A truly special space, Salvage Yard reflects our love for craftsmanship and connection to the community, and we look forward to serving up great food and fun times.”
“Lewis Barbecue brings an unmatched level of culinary credibility and character to the lineup, and we couldn’t be more excited to welcome them,” emphasizes Grubb Ventures Director of Commercial Leasing Wendy Nabors. Bring on the meats! lewisbarbecue.com
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