John Lewis
“Charleston has one of the great BBQ traditions in America. I came here to learn from it, not to replace it.”
John Lewis trained under Aaron Franklin at Franklin Barbecue in Austin before opening his own La Barbecue in Austin. In 2016, he made the unexpected move to Charleston, South Carolina, bringing his Texas-trained brisket craft to a city with its own deep BBQ tradition. Rather than ignoring the local whole-hog canon, Lewis embraced it — his restaurant serves both world-class Texas brisket and whole-hog cooked in the SC tradition. The result is the most technically accomplished BBQ restaurant in the state.
Philosophy
Great BBQ is about understanding fire, wood, and meat at a fundamental level. Whether it's a Texas brisket or a South Carolina whole hog, the principles are the same — patience, attention, and respect for the animal.
Technique
Lewis uses custom-built offset smokers — the largest in South Carolina — fueled by post oak. Briskets cook for 12–16 hours. The whole hog is cooked on a separate open pit over live coals.
Recognition
- Texas Monthly — Top 50 BBQ Joints (La Barbecue, Austin)
- Eater — Best New Restaurant, Charleston (2017)
- Food & Wine — Best BBQ in South Carolina