Sweet Lew's BBQ
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.