Dilworth Neighborhood Grille is a bar and grill on East Morehead Street that is open until 2 a.m. every day of the week, which makes it one of the few genuinely late kitchens in this part of the city. Wings and pizza are the signature items alongside sandwiches, burgers, salads and barbecue. The room calls itself family friendly and has outdoor seating.
Cook Japanese barbecue at your table at Gyu-Kaku on East Brooklyn Village Avenue. The Charlotte restaurant offers daily happy hour food prices until late afternoon, making a daytime meal another option besides dinner. Check the branch menu before booking because its food and drink offers run on different schedules.
The South Boulevard Mac's Speed Shop brings barbecue, a published kids menu, and a casual room to South End. The official recurring Kids Night listing ended May 26, 2026, so this profile does not treat the former Tuesday price as a current offer.
A family smokehouse and saloon on Old Pineville Road, opened in 2006 by brothers Ryan and Jim Register with their father Namon. Its own account is that the family noticed how few scratch-made kitchens Charlotte had and started collecting the family's best recipes with the idea of opening their own room. The bar side is rustic, with beer signs and sports jerseys on the wall. Our State singles out the award-winning smoked ribs and the homemade coconut pie, and says the wings are smoked over pecan wood.
BellyUp! Charlotte / BBQ
Lexington style, Eastern North Carolina style, or a Texas pit ... which one a Charlotte smokehouse says it cooks, and what it is known for once the tray hits the table.
1 spot
Lewis Donald, formerly of Reid's Fine Foods, and Laura Furman Grice converted an old service station on Belmont Avenue into a smoke shack and opened it in December 2018. The core of the menu is Lexington-style chopped barbecue made with North Carolina pork shoulder, alongside dry-rubbed ribs, smoked chicken, brisket, fried chicken and fried fish. Four sauces are made in house: eastern North Carolina vinegar, Lexington tomato, South Carolina mustard and Alabama white. A 450 square foot smokehouse behind the restaurant holds a smoker with room for 1,000 pounds of meat, burning hickory, pecan and peach woods.
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