Unearth The Voyage
Some restaurants chase trends, but a special few in North Carolina stick to the old ways. These family-run spots have been serving the same recipes for decades, sometimes nearly a century. From whole-hog barbecue cooked over wood pits to chili recipes passed down through generations, these kitchens honor tradition with every plate. Walking through their doors feels like stepping back in time, where flavor and family history matter more than fancy menus.
1. Stamey’s Barbecue (Greensboro) — est. 1930
Warner Stamey opened this Greensboro landmark in 1930, and his family has kept the fires burning ever since. Hickory smoke still curls from the pits where pork shoulders cook low and slow, following recipes that made Lexington-style barbecue famous across the state.
The chopped pork plate arrives with golden hushpuppies and tangy slaw that balance the smoky meat perfectly. Every bite tastes like history, with flavors refined over nine decades of practice. Locals know to arrive hungry because portions are generous and the food is honest.
Warner’s legacy lives on through family members who treat each plate like it matters, because it does.
2. Skylight Inn BBQ (Ayden) — est. 1947
Pete Jones was only seventeen when he fired up his first whole-hog pit in 1947. His family still cooks the same way today, burning wood to coax out flavors that can’t be rushed or faked. The Jones Family Tray showcases their minimalist approach: chopped pork, simple slaw, and thick slabs of cornbread.
Nothing fancy happens here, and that’s exactly the point. Whole hogs roast over glowing coals while generations of know-how guide every decision. The restaurant’s dome-topped building has become an Eastern Carolina icon.
Tourists and locals alike make pilgrimages here, understanding that authenticity tastes better than innovation.
3. Lexington Barbecue “The Honeymonk” (Lexington) — est. 1962
Wayne Monk learned the barbecue trade from Warner Stamey himself before opening his own place in 1962. His family continues the tradition, slicing pork shoulders that have been kissed by hickory smoke for hours. The heirloom sauce recipe—a vinegar-tomato blend unique to the Piedmont—dresses each plate with tangy sweetness.
Order the sliced shoulder tray with red slaw for the full experience. The meat pulls apart easily, tender from patient cooking and careful attention. Regulars call it “The Honeymonk” as a nod to Wayne’s nickname.
Walls covered with awards prove what locals already know: some recipes shouldn’t change.
4. Wilber’s Barbecue (Goldsboro) — est. 1962
Wilber Shirley built his pit house in 1962 and never looked back. Whole hogs still cook in those original pits, turning slowly over hardwood coals while smoke works its magic. Eastern North Carolina style means vinegar-based sauce that lets the pork’s natural flavor shine through.
The chopped barbecue plate is straightforward and satisfying, exactly what Wilber intended decades ago. No shortcuts exist here—just pork, smoke, time, and tradition working together. The sauce recipe hasn’t changed because it didn’t need to.
Families return generation after generation, creating memories around tables that have hosted countless celebrations and ordinary Tuesdays alike.
5. Red Bridges Barbecue Lodge (Shelby) — est. 1946/49
Red and Lyttle Bridges started cooking barbecue in the late 1940s, and three generations later, their family still tends the pits. Smoke rises from the same spot where it all began, seasoning the air with hickory and history. Their Piedmont-style approach means pork cooked to perfection and dressed with a sauce that balances sweet and tangy notes.
Choose between chopped or sliced pork, both served with red slaw that adds crunch and brightness. The lodge atmosphere feels welcoming, like visiting relatives who happen to cook incredible food.
Time moves slower here, measured in hours of smoke rather than minutes on a clock.
6. Parker’s Barbecue (Wilson) — est. 1946
Since 1946, Parker’s has been feeding families with pit-cooked barbecue and crispy fried chicken that never disappoints. The recipes came from earlier generations and remain unchanged because perfection doesn’t need updating. Family-style service means big platters arrive at your table, encouraging everyone to share and savor together.
Order both the barbecue and chicken—locals know you can’t choose just one. The chicken emerges from hot oil with a golden crust that shatters at first bite, while the barbecue offers that signature Eastern Carolina tang.
Longtime stewards maintain the quality and warmth that made Parker’s a Wilson institution for nearly eight decades.
7. The Roast Grill (Raleigh) — est. 1940
Hot dogs might seem simple until you taste one topped with chili made from the owner’s grandmother’s recipe. The Roast Grill has served this exact combination since 1940, never wavering from what works. The founding family still runs the tiny counter-service spot, grilling dogs and ladling chili with practiced efficiency.
Order yours “all the way”—chili, mustard, and onions creating a perfect flavor trio. The narrow space fills quickly during lunch, with regulars squeezing onto stools for their usual order. No frills exist here, just honest food prepared the right way.
Grandmother’s wisdom lives on in every steaming, messy, absolutely delicious bite.
8. Johnson’s Drive-In (Siler City) — est. 1946
Cash-only and proud of it, Johnson’s Drive-In has been flipping burgers on the same griddle since 1946. The Johnson family still owns this tiny shrine to simple pleasures, where locals line up patiently for cheeseburgers topped with melted Velveeta. No credit cards, no apps, no compromises—just burgers done right.
The griddle-kissed patties develop crispy edges while staying juicy inside, a technique perfected over decades. Velveeta melts into creamy perfection, binding the burger together in gooey glory. Grab a cold Coke to complete the experience.
Size doesn’t matter when quality and tradition fill every square inch of this beloved burger spot.
9. Angus Barn (Raleigh) — est. 1960
While the Eure family’s steakhouse serves excellent beef, insiders save room for the chocolate chess pie. This house recipe has become legendary across the Triangle, rich and sweet and impossible to forget. Since 1960, the barn-shaped building has welcomed celebrations, anniversaries, and anyone craving a meal that feels special.
The chess pie balances chocolate richness with the custard-like texture that defines this Southern dessert. One slice satisfies completely while leaving you planning your return visit. Three generations of the Eure family have protected this recipe like the treasure it is.
Sometimes grandma’s best recipe isn’t the main course—it’s the grand finale.
10. El’s Drive-In (Morehead City) — est. 1959
Shrimp burgers might sound unusual until you try El’s version, a Crystal Coast tradition since 1959. Three generations have served these straightforward seafood sandwiches, rebuilding after challenges and reopening in 2025 with the same recipes intact. Fresh shrimp gets the burger treatment, creating something uniquely coastal and delicious.
The patty arrives hot and crispy, tasting like the ocean in the best possible way. Simple toppings let the shrimp flavor take center stage, exactly as it should. Locals who grew up eating these burgers now bring their own children.
Coastal tradition tastes different from inland favorites, but it’s just as worth preserving and celebrating.
11. Brooks’ Sandwich House (Charlotte) — est. 1973
Five decades in Charlotte’s NoDa neighborhood means Brooks’ Sandwich House has fed multiple generations of families. The Brooks family recipe for chili transforms their cheeseburgers from ordinary to unforgettable. Order yours “all the way” for the full experience—chili, cheese, and toppings piled high.
The chili recipe remains a closely guarded family secret, passed down and protected like the treasure it is. Each burger arrives messy and magnificent, requiring plenty of napkins and zero regrets. The casual atmosphere welcomes everyone, from construction workers to families celebrating Friday night.
Old-school doesn’t mean outdated when flavor and tradition combine this successfully on every single plate.
