The newest eatery by Richmond’s EAT Restaurant Partners is smokin’ hot – literally. Fatty Smokes: A Barbecue Joint opened this past week on Broad Street, one block over from sister restaurant, Wong Gonzalez on Grace Street.

A plate of ribs sits on a table

A plate of ribs sits on a table with collard greens

Helmed by Pit Master and Chef, Mike Lindsay, the self-proclaimed “BBQ Mecca” pulls the distinct barbecue styles of North Carolina, Texas, Memphis, and Kansas City together under one roof. Lindsay and his team run a Southern Pride 500 Smoker, stocked with hickory logs, nearly 24 hours a day to produce its extensive selection of pulled and chopped pork, chicken, brisket, ribs, and sausage. In authentic barbecue style, all of the meats at Fatty Smokes are served naked allowing guests to choose the sauce they prefer from among the three that sit atop each table: the sweet, tangy, molasses flavor of Kansas City sauce; the vinegar-based North Carolina version; of a combination of the two, dubbed the Virginia sauce.

A trio of barbecue sauces

Beyond the usual suspects found at a barbecue joint, the menu at Fatty Smokes features creative takes on southern favorites including Fried Green Tomatoes with pimento cheese, slab bacon, pickled onions, house hot sauce, and spicy honey; Cheddar Cornbread Popovers with bbq honey butter; and Fried Ribs and Waffles which includes two deep fried pork ribs, sweet bbq butter and spicy honey with a side of caramel maple syrup; and don’t forget the Virginia Lasagna: pimento mac and cheese topped with Brunswick stew and collard greens. Local favorites can also be found in the form of the One Belle Swoop cocktail featuring Belle Isle Ruby Red and on the dessert menu where the Nightingale Bourbon Pecan Pie ice cream sandwich pops up.

The interior of the restaurant looking towards the kitchen

The bar at Fatty Smokes

The restaurant is housed in a renovated 1920s art deco building and the interior seamlessly marries the architectural style of the structure with the casual vibe of a true barbecue joint. Wall coverings reminiscent of cow hide is juxtaposed against the sleek metals, woods, and colorful graphic tiles that punctuate the space. The piece de resistance is a larger than life original piece by artist Noah Scalin – a multi-colored pig created using the shoes of the restaurant’s employees that overlooks the dining room.

A finished plate of ribs

Fatty Smokes is the 11th concept from EAT Restaurant Partners. Hot Chick: A Fried Chicken Story opened this past January in Shockoe Bottom. For more information visit