Food + Wine

America's Best Barbecue

by Jane and Michael Stern

ATLANTA, GEORGIA

"Flames are bad; the glow is good," the pit man at Harold's once told us, explaining that classic Southern barbecue is never cooked over a fire but rather basks in smoke from smoldering wood coals. So it is at Harold's, which, despite its location in a sad neighborhood near a federal penitentiary, is Atlanta's most respected beacon of barbecue, with velvet-soft sliced pork, ribs painted with intensely seasoned translucent red sauce, and the vegetable-and-smoked-meat gallimaufry known as Brunswick stew. The stew comes as a meal unto itself or as a companion to ribs or pulled pork; its vegetal sweetness is quietly accentuated by a distant vinegar tang. It can only be improved by crumbling a square of Harold's corn bread on top.


Harold's
Tel: 404 627 9268

NEXT: The ultimate spicy sparerib >

previous | next
4 of 13 | 1 | 2 | 3 | 4 | 5 | ... 13
Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

My Concierge.com

Advertisement

I understand and agree that registration on or use of this site constitutes agreement to its User Agreement, Privacy Policy, and Mobile Terms and Conditions.

 
iPhone App:

Create personalized postcards out of your favorite travel photos!

Learn More ›
Subscribe to our free RSS feeds:

Get the latest destinations picks, hot hotel lists, travel deals and blog posts automatically added to your newsreader or your personalized homepage.

Learn More ›

Advertisement

Special Advertisement

Contests, Sweepstakes & Promotions