Men's Journal

"Best Barbecue in America"

History

Owned by Mike Wilson, a North Carolina-born, Johnson & Wales trained chef who staffed the test kitchen for Cooking Light magazine. He began smoking meat and crafting sauces as a hobby and opened Saw’s (an acronym for “Sorry Ass Wilson”) in the former Broadway BBQ location in May 2009.

The menu features Carolina style smoked pulled pork, chicken and ribs, served plain with bottles of three styles of sauce on the table. Sides include baked potatoes, beans, deviled eggs, macaroni and cheese, cole slaw and banana pudding.

In 2012, Wilson partnered with Brandon Cain to open a second location of Saw’s, called SAW’s Soul Kitchen, opened in the former Quick & Split Cafe at 215 41st Street South in Avondale. Later that same year, Wilson and Doug Smith partnered with Taylor Hicks to open a third location, known as SAW’s Juke Joint, in Crestline Park. In 2018, Michael Brandon opened SAW’s BBQ — Southside at the former home of Fat Sam’s Sub Station.

Locations

PRAISE FOR SAW’S