Eater Scenes

B’s Cracklin’ Barbeque, Friday at 11:30 a.m.

Welcome back to Eater Scenes, in which Eater photographers visit local establishments to capture them at a certain, specific point in time. Today, the soft opening at B’s Cracklin’ Barbeque.

by Chris Fuhrmeister@ccfuhr Sep 16, 2016, 4:13pm EDT

Inside the dining room at B’s Cracklin’ Barbecue in Riverside.

B’s Cracklin’ Barbeque has been a hit in Savannah since opening in late 2014. Now, hungry Atlantans can skip the trip and visit a new outpost in Riverside. B’s Cracklin’ made its debut Friday morning at 11 a.m., and it’s currently in a soft-opening phase with a limited menu.

Furman and his staff specialize in South Carolina-style whole hog, served on a plate or bun, and dressed with a peach-mustard sauce or an Eastern Carolina vinegar sauce. Another Palmetto State classic coming out of the kitchen is the hash and rice, chopped meat from the hog’s head served in a thick stew over rice. Georgians unfamiliar with the dish might be reminded of Brunswick stew.

The staff is still applying finishing touches to the space and waiting for the restaurant’s liquor license to come in. Once it does, a grand opening will be scheduled. In the meantime, pitmaster Bryan Furman says the smokehouse is open everyday but Tuesday until 10 p.m. Below, take a look at B’s Cracklin’ on its first day of business in Atlanta.