In the land of the Hogs, there’s a lot to beef about over barbecue. With a generous load of local barbecue joints, Fayetteville’s scene can satisfy your craving for smoked meats in a variety of ways, and even satisfy those with unusual tastes.
CITY PARK
An outdoor space with a thick menu that can please most any crowd, City Park offers barbecue on Friday and Saturday nights. Brisket, pulled pork, whole smoked chickens and racks of ribs are served with sidecars of charro beans, elote, loaded potatoes and fried cheese curds. Cocktails, beer, and non-alcoholic mixed drinks are also available.
1332 North Leverett
(479) 332-0448
CityParkFayetteville.com
FLAVORSMITH’S CRAFT BARBECUE
Housed in the former location for the revered bar The Beer Keg, FlavorSmith’s offers the full spread of barbecue offerings, from brisket and pulled pork to baby back ribs, smoked turkey, and jalapeno cheese sausages. Billy Ray Smith’s tiny shop has quickly gained recognition for consistently good and steady products, and what could be northwest Arkansas’s best banana pudding.
50 East Township Street
(479) 879-1902
facebook.com/p/FlavorSmiths-Craft-Barbecue-61556758334332/
GIRLS GONE BBQ
Arkansas Delta Barbecue in the Ozarks? Absolutely! Des Arc native Dana Neely developed her signature barbecue while in Seattle, then came home to start up her restaurant in her home state right in Fayetteville. The traditional favorites such as brisket, pulled pork, and sausages are all here - alongside sliced and sauced chicken, smoked and seared duck breast, and Fayetteville’s only vegan barbecue. Neely’s smoked soy curl sandwiches have the flavor and mouthfeel of pulled pork, and can be offered in a completely vegan-friendly sandwich. Paired with apple Arkan-slaw and a whole pickled okra, you have all the flavor of Delta barbecue, accessible to everyone. Try the pepper jack mac and cheese.
2630 East Citizens Dr #20
(479) 879-8222
GirlsGoneBBQ.com
HERMAN’S RIBHOUSE
Want to rub elbows with heads of industry and University of Arkansas coaches? This is the place. Nick and Carrie Wright’s emphasis on quality is what keeps this eatery first opened by Herman Tuck in 1964 going. Smoked baby back pork ribs, smoked salami, and smoked barbecue half chickens are classic entries on the varied menu, which also includes the smoked bologna “Crabbie Patty” sandwich and Fayetteville’s best Philly cheese steak. Tootsie Roll Pops for dessert.
2901 North College Avenue
(479) 442-9671
hermansribhouse.com
LUCKY LUKE’S BBQ
This local bar and smokehouse features ribs as its star attraction - by the whole or half rack. Pulled pork, sliced chicken, brisket, kielbasa, and hot links are are also great bets, as are the whole smoked chicken dinners. But it’s the wings you really need to consider - truly smoked wings, crispy and succulent, that set this neighborhood joint apart.
1220 Garland Avenue #1
(479) 521-7550
GetLuckyAtLukes.com
PENGUIN ED’S HISTORIC B&B and PENGUIN ED’S BBQ
Two separate locations with two completely different origin stories. The original Penguin Eds began in 1993 with a tent beside the highway, then a little white trailer before moving into the brick-and-mortar at Mission and Crossover. The “penguin” in the name comes from the little papier-mâché penguins Ed Knight would make. He and his wife Diane took over running another famed barbecue joint, B&B BBQ, keeping the enterprise that had originally opened in 1962 alive for future generations. Both locations sport smoked brisket, Polish and ham, hot links, pulled pork and chicken - but at the Historic B&B, battered crinkle-cut fries, brown beans, and fried pies are still on the menu, while you’ll get cheezy tators, wings and cookies over on mission.
230 South East Avenue
(479) 521-3663
2773 East Mission Boulevard
(479) 587-8646
RONDA’S ROADHOUSE
A locals-know joint where smoked ham is popular any time of day, along with pulled pork, sliced brisket, and hot links. It’s also one of the few places in town where you can get barbecue for breakfast, in the shape of smoked bologna and hot links with your eggs and biscuits. Fridays are rib days.
504 East 15th Street
(479) 935-3240
Facebook.com/RondasRoadhouse
SASSY’S RED HOUSE and SASSYS BBQ AND GRILLE
An original barbecue sauce created by Jasper Jones in 1895 is good enough to base an entire restaurant pair around. Allen Brummett continues a tradition begun by Sharon and Bill Jones in 2009, that has blossomed into two restaurants showcasing Ozark smoked meats on a thick menu. Fall-apart brisket, smoked ribs, wings, chicken, pulled pork and sausages are all stars here, served traditionally on platters and sandwiches and in tacos, nachos, quesadillas, salads, and mac and cheese bowls.
708 North College Avenue
(479) 856-6366
1290 Steamboat Drive
(479) 435-6996
SOUTH SIDE SMOKE SHACK
Pork butts? Sides of salmon? Lamb, chicken, tri-tip, brisket - what Anthony Breathitt decides to put over smoke comes out masterful. This food truck operator’s usual spot is on the south side of town, but he also is known to move to bigger events around Fayetteville.
3130 South School Avenue
(479) 435-9543
facebook.com/profile.php?id=61553596697543
WES’S BBQ BURGER PLUS
You won’t find this old school barbecue joint on the main drag, but locals know where to find it - tucked into a hollow just off the campus of the University of Arkansas. Pork, beef, chicken, and sausage sandwiches have been served here since Wesley and Mary Whitmore opened it in 1985. It’s the oldest black-created business in Fayetteville, with a steady group of regulars who will point out that thick, sweet sauce and how good that meat is on toasted, seeded buns. Try the ribs and the Polish sausages, for sure, or go with a classic chicken sandwich with slaw.
14 South University Avenue
(479) 521-5901
WesBBQBurgerPlus.com
WHOLE HOG CAFE
The giant in Arkansas barbecue has a great location on North College, where you can dive into a plate of ribs, chicken, turkey, pork, or brisket with your choice of any (or all) six master sauces on the table. Mike “Sarge” Davis, Ron Blasingame, and Steve Lucchi - started the legend when they entered the 2000 Mem phis-in-May World Championship Barbecue Cooking Contest, coming home with a second place trophy for “The Southern Gentlemen’s Society.” A couple of years later, they came out on top as World Champions with a first in the whole hog category. From barbecue trailer to brick-and-mortar to locations in four states, Whole Hog cannot be ignored.
3009 North College Avenue
(479) 442-0100
WholeHogCafe.com
By Kat Robinson, author of The Arkansas Barbecue Traveler
