BBQ can have many meanings to many different people. We will not even begin to dissect the many different styles and regions often cited in BBQ conversations. Instead we will simply state that Atlanta offers almost every style of BBQ known to man, and most are exemplary. There are shacks burning hardwood for over half of a century, and there are glistening new shrines burning wood chips and cooking in huge metal boxes with rotating racks and more sensors than the space shuttle. We are most certainly proponents of "old school" as long as food prep and handling is safe and clean. But as always, QUALITY is job one, and we will endure significant failure in all other areas of experience if the product quality exceeds (our ridiculously high) expectations.

A recently new entry into the "sauce" is L5P's Fox Bros BBQ. Twins, Justin and Jonathan, began serving pulled pork sandwiches between band sets at Smith's Olde Bar in Midtown Atlanta. Cult status soon followed, and a location on Dekalb Ave was transformed into their first restaurant. Fast forward an entire 12 months, and we find Fox Bros packing in the crowds from open to close, winning numerous "best of" awards, being a featured product in Whole Foods, and creating some unbelievable hype.

In the case of Fox Bros, where there is hype, there is smoke. Hickory smoke to be precise. Located on Dekalb Ave, just outside of L5P proper and bordering Candler Park, Fox Bros consists of two buildings - the main, and the shack. With all of the traditional fare, Fox Bros steps up the game immediately with creative and delicious appetizers. Smoked chicken wings definitely make the list with sloppy wet buffalo/bbq sauces that hits on all notes. House made blue cheese dipping sauce is the perfect compliment to these smoky, spicy, sweet, and toothy wings - some say the "best of" Atlanta.

The bbq cheese fries are also outstanding. Topped with cheddar cheese, chopped beef brisket, fresh jalepenos, bbq sauce and served with a side of ranch, these fries will satisfy even the most demanding eater. Tater tots, and various other meat, sauce, starch combinations are available and the pimento cheese (all the rage in Atlanta) is made in house.

There are racks of baby back ribs, smoked chicken halves, ubiquitous chopped pork sandwiches, and Texas style smoked brisket. All of these are excellent variations, and the brisket is the best we have had outside of Texas. Our favorite menu item is the "burger" (pictured). This is a pile of all that's good at Fox Bros. First chopped brisket is piled onto a big sesame bun. Next follows the house made pimento cheese, thick sliced bacon, pickles, tomato, and a generous slathering of jalepeno mayo finishes this masterpiece. One hundred times over your lifetime will surely add to your cholesterol problem but the occasional "burger" is nothing short of bbq brilliance.

Fox Bros is seemingly always crowded and this keeps the food hot and fresh. Saturday's feature a Flinstone sized smoked beef rib that sells briskly - go early! Sides are large and well made, the bar is fully stocked. The brothers Fox are relatively newcomers to the Atlanta food scene, but we believe they are here to stay and a bbq force to be reckoned with.

(404) 577-4030
1238 Dekalb Ave NE
Atlanta, GA 30307

Fat Matts Rib Shack has been around for sometime here in Atlanta. Here at TFL, we have been enjoying this old school joint since opening day. A classic bbq menu featuring big and meaty country style pork ribs and bbq'd chicken halves and quarters, Fat Matts is not your typical southern BBQ joint. Instead of smoking their meats, they slow roast and then finish on a wood burning grill. This imparts a smoky char that you can smell immediately upon arrival.

Fat Matts features different blues bands on most evenings, and for such a small place, the accoustics are managed nicely. Conversation is still possible, and sharing is easily done. Combo plates are the best place to sample both the ribs and the chicken. Sides are average at best except for the infamous "Rum" baked beans. These should not be missed.

Of course there is the ubiquitous pulled pork sandwich rating above the average fare. Everything gets fired on the wood burning grill before serving ensuring all products have the nice char. The prices are very reasonable with the combo platters feeding two normal appetites.

Fat Matts has some good southern pies for dessert, and several local beer choices. The atmosphere is family friendly, and the food comes fast and hot. The tables turn fast, and generally once you order, a table is readily available. Be sure to go around 8pm to catch the days live band, and be sure and use lots of napkins. This BBQ does not really fit into a regional style, but the sauce is tomato based with both sweet and spicy notes. All of the meat is "fall off the bone" tender, with plenty of smoky flavors. This place is a great starting point for a night baseball game, or a night out on the town. Quality food, and fair prices make this a repeat destination and live blues never hurts!

When beef is raised and slaughtered properly, graded USDA Prime (see picture), little else needs to be done to prepare a perfect steak. A little salt and pepper, perhaps some butter, au jus, or a splash of lemon after cooking. Conversely, when beef is raised poorly, much needs to be done to enhance and create tasty flavors. At Stoney River steakhouse, they take their seasonings seriously. The house featured steak is, get this, coffee cured filet mignon. Coffee you say? Correct. Furthermore, this chain seasons their standard steaks with a house blend which tastes like salt, pepper, garlic. When you go, they do give the option of a seasonless steak - which is for the bland palate. 

TFL has patronized Stoney since it first appeared on the Atlanta food scene roughly over 10 years ago. The menu used to boast of Prime beef, an extensive and deep wine list, seafood and other non meat items to entice the ever expanding vegan audience. Recently it appears, the menu has changed and so has the product. Now all steaks are listed as "premium" beef (not USDA grade or terminology), and the Menu is no longer bound in leather but instead is the one page large posterlike that is done to perfection at Houston's. There is still the house cured coffee filet, and lobster tails to be added to any entry for $16.99, and a strong wine selection. The entrees are no longer a la carte, but the prices seemed to have gone up. Interesting position in our recession mired economy.  The appetizers hover around the $10 mark, and most of the cocktails appear on the check at a similar price. The rolls are still delicious donut like orbs served with honey butter - just don't eat to many otherwise you will miss out on the food you actually have to pay for.

The bottom line Stoney delivers solid food, good drinks/wine, and great atmosphere - at top shelf prices. The locations in Atlanta continue to pack the rooms, and business does not seem much different than several years ago. Quality food always keeps them coming back in Atlanta even though the check can resemble a luxury car payment. 

Here is TFL's top 5 from Stoney River: 

1. The Shrimp - They have not lowered their shrimp standards - Jumbo Gulf shrimp are available in the classic cocktail, panko fried, and our favorite, Whiskey Shrimp served on french bread toast garnished with fresh tarragon.

2. The Sides - Stoney goes over and above when it comes to side dishes; Velvety mashed potatoes with carmelized onions, creamy sweet potatoes with honey butter, freshly sauteed spinach, or huge baked pototoes with all the toppings.

3. The Seafood appetizer platter - Often done, but few are as tasty as Stoneys. You can pick and match any appetizers on the menu, but we suggest all shrimp options, scallops, crabcakes, and do not miss the lobster tail.

4. The Lobster - while about $10 more than Outbacks, these coldwater tails can be prepared in numerous fashions, but the tempura style is an Atlanta signature, first created by Panos at the Fish Market.

5. The steaks - We always judge a steakhouse by their NY Strip, and here it is prepared to perfection, and house seasoned. The Filet is also exceptional, and all cuts appear to be center cut. While they have foregone the USDA Prime graded beef, they do age and handcut all beef in house which ensures a consistent and good looking steak every time.

TFL Overall Rating  3.6 out of 5 stars.

U.S. Push to Eat Local Food Is Hampered by Shortage
By KATIE ZEZIMA Published: March 26, 2010 In what could be a setback for the local-food movement, independent farmers say they are having trouble arranging for slaughter.