Wood’s Chapel BBQ Shortstop
Opening a barbecue restaurant after running a Southernized Jewish deli may not seem like the logical next step, but, for Todd Ginsburg, it was. “I talked to Todd a lot when he was getting into barbecue and trying to figure out how and what to cook on, give him suggestions,” says Fox. “He's got great sides and they're doing a great focus on different meats and stuff like that.” At the Summerhill restaurant, Ginsburg uses wood smokers to produce tender chopped beef, jalapeño cheddar sausage, and smoked chicken. On Sundays, you can purchase hot smoked salmon which is incredibly tender and definitely not something you find at most barbecue restaurants in Atlanta. You can’t go wrong when it comes to the creative sides, but the beet and jalapeño slaw is a standout.