Unearth The Voyage
In the small town of Ayden, North Carolina, one family-run barbecue joint has been serving the same simple meal for over 75 years—and people still line up for it. Skylight Inn isn’t trying to reinvent anything or chase trends. Instead, it sticks to whole-hog barbecue done the old-fashioned way, proving that when you master one thing, you don’t need a menu full of options to become legendary.
1. The one dish that made it famous
Walk into Skylight Inn and you won’t find a long menu or fancy sides. What you get is a tray—chopped whole-hog pork with bits of crispy skin mixed in, a pile of tangy coleslaw, and a thick slice of cornbread. That’s it, and that’s all you need.
The magic is in the texture. Tender, smoky meat blends with crunchy pork skin to create something you can’t get anywhere else. It’s pure Eastern North Carolina style, no frills attached.
Locals call it the “Jones Family Tray,” and it’s been the house specialty since day one. The simplicity is the point—three items working together in perfect harmony. No sauce drowns the flavor, just salt, smoke, and tradition on every bite.
2. A family tradition since 1947
Pete Jones was just 17 years old when he fired up his first pit in 1947. What started as a tiny drive-in became a North Carolina treasure, one shovelful of coals at a time. He didn’t follow trends—he set them.
Decades later, the Jones family still runs the place. Pete’s son Bruce, nephew Jeff, and grandson Sam keep the whole-hog tradition alive every single day. Sam even opened his own spot nearby, Sam Jones BBQ, continuing the legacy in a new generation.
This isn’t a corporate chain with a recipe manual. It’s a family that learned by doing, passed down through hands that have been tending pits for three-quarters of a century. That kind of dedication is rare, and you can taste it.
3. Why there’s a Capitol dome on the roof
If you’re driving through Ayden and spot a shiny silver dome on a low brick building, you’ve found Skylight Inn. That dome isn’t just for show—it’s a badge of honor. National Geographic once called this place the barbecue capital of the world, and Pete Jones took that title seriously.
So he built a mini U.S. Capitol dome right on top of his restaurant. It’s bold, a little quirky, and totally fitting for a spot that refuses to blend in. The nickname “Capital of Barbecue” stuck ever since.
You can see the dome from down the road, a proud reminder that great food doesn’t need to hide. It announces itself loud and clear, just like the smoky aroma drifting from the pits out back.
4. The most debated bite: two-ingredient cornbread
Forget butter, eggs, or sugar—Skylight Inn’s cornbread uses just cornmeal mix and water. That’s it. Baked into a firm, dense slab, it’s nothing like the fluffy, sweet stuff you might be used to. Some people love it. Others? Not so much.
But love it or hate it, this cornbread tells you everything about Skylight Inn’s philosophy. They’re not here to please everyone or follow modern tastes. They’re here to honor the way things were done generations ago, even if it ruffles a few feathers.
Pair it with the smoky pork and vinegar slaw, and suddenly it makes sense. The bread soaks up the juices and balances the richness. Minimalist? Absolutely. Traditional? Without question.
5. How to try it (and what to know before you go)
Ready to visit? Head to 4618 Lee Street in Ayden, North Carolina. The restaurant is open Monday through Saturday, 10 a.m. to 7 p.m., and closed on Sundays. One important heads-up: it’s cash only, so leave the credit cards at home.
Skylight Inn earned a James Beard “America’s Classics” Award back in 2003, a national honor given to local restaurants that do one thing exceptionally well. That recognition put this tiny town spot on the map for barbecue lovers everywhere.
If you can’t make the trip, don’t worry—they ship nationwide now. But honestly, nothing beats standing in line, smelling the smoke, and eating that tray fresh off the pit. It’s worth the drive.
