Sandfly BBQ’s barbecue style is an eclectic one, culling regions together to make what owner Keith Latture calls “Savannah-style.”
Latture was trained in Memphis, arguably the barbecue capital of the world. That means he really knows what he’s doing when he fires up the smoker. The meats are smoked over a pecan-hickory combo that packs a punch of flavor. To finish it up, Latture uses three sauces: a Memphis sweet sauce, a Savannah zesty sauce, and a spicy Western North Carolina sauce.
The strength of Sandfly BBQ’s menu comes from its simplicity. Choose your meat and whether you want it on a sandwich, on a plate, or family style. Add sides that you’d find at any down-home cookout, like mac and cheese or Brunswick stew. For dinner specials, the menu fancies up a little bit but sticks true to its roots. Latture blends Creole, Cajun and Southwestern flavors to show the versatility of barbecue. Past experiments include shrimp and grits with bacon, brisket tacos, and red beans and rice.
Sandfly BBQ’s new location in the Streamliner on Henry and Barnard feels a little bit old-school, like you’re back in Memphis in the 1950s eating your pulled pork straight from the smoker. —Rachael Flora