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Swig & Swine
Chef Anthony DiBernardo (formerly of Rita’s Seaside Grille) helms this bastion for barbecue—think pulled pork, melt-in-your-mouth brisket, and more slow-cooked over a wood fire—located in a renovated car wash next to Glass Onion. Sold by heaping plate, piled on sandwiches, or by the pound to-go, the meats are cut to order, and—bonus—you can sauce it yourself with mustard, vinegar, Carolina sweet, and Alabama white. Don’t miss the sides (especially the hash and rice and Brunswick stew) and dessert (banana pudding and mini Derby pies). No reservations.