where: The Southern Belly BBQ, 1332 Rosewood Dr., 667-9533
It’s a simple idea, really. There are plenty of successful bars and restaurants built around offering different toppings or sauces for one primary menu item, whether that item is a burger, pizza, hot dog or chicken wing. So why not try it with barbecue? That’s the simple but somewhat radical question Southern Belly owner Jimmy Phillips asked and answered when he started serving barbecue out of the bar formerly known as The Rolling Stone. Radical, since barbecue in South Carolina rarely strays outside the traditions of one’s ZIP code. Southern Belly lets you build your own kind of barbecue sandwich, starting with the smoked, pulled pork or chicken; adding one of seven housemade sauces; then topping it with items like bacon, jalapeños and pepper jack cheese. Or you can go with one of the eight named combinations on the menu. I tried the Avita, a churrasco-style barbecue sandwich topped with grilled pineapple, roasted red pepper and grilled onions. Served on a French roll with an Asada vinaigrette sauce, along with coleslaw and potato chips. Southern Belly is open daily for lunch and dinner.
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