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  • Being a native Charlottean I've enjoy this place since they were off Freedom Dive many many eons ago and moved to the current location. Back in the seventies this was our friday night ritual and I remember many times having to wait in line for a table. Anyone that knocks this type of BBQ obviously isn't from the south. The days of building open fire pit BBQ restaurants like this one are far and away, and the only reason this one is still open is because it's 'grandfathered' into the fire codes. And this type of fire pitting is VERY labor intensive and hard work because they use REAL hickory fire wood. Not those nasty little pellets some other so called 'southern style' BBQ restaurants use. I too had to wait yesterday, and they were out of Brunswick Stew, but they were also nice enough to hold a gal. for me on request and I picked it up today. I also took home a whole smoked chicken, which weighted almost three pounds and was excellent! Thank you to the person below that didn't like the stew. I'll willingly take your share home, and yes - it absolutely IS proof that people in N.C. know how to make Brunswick Stew ... the Carters do. Don't like it? Make your own and put your tofu in it! And yes, it's thickened with bread, the way it was done over a hundred years ago. Just be glad they don't put squirrel and rabbit in it the way it's suppose to be done. That's the way us poor 'ol southern folks make it! So I have a restaurant recommendation for you folks that didn't like the Old Hickory House; "Sonny's" is your Huckleberry!
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