The Food Biz: Hog on the west side

New BBQ place moves into Stone House Q digs

A new barbecue place has opened in Sylvan Park, quietly serving up ribs, brisket and more since February. Slow and Low BBQ Bistro is owned by a trio of barbecue enthusiasts who started out with a food truck and a catering commissary near the stadium last year.

Trey Southerland, who owns Slow and Low with his dad, Herman Southerland, and friend Burke Mahling, said that since they’re new to the food biz, they decided to open in stages.

Their background: The Southerlands owned Southerland Mattress, a century-old Nashville-based mattress manufacturer. (Three years ago they sold the  family-owned company to its employees, in what’s called an employee stock ownership plan.) Meanwhile, Mahling’s background is in graphic design and marketing. (He’s now Slow and Low’s catering director.)

After honing their smoker skills and recipes with the mobile kitchen, the three heard the unfortunate news that Stone House Q in Sylvan Park had folded. They purchased its assets and launched a soft opening of their business in the former Stone House space on Feb. 1.

The menu offers a range of barbecue favorites, including pulled pork and chicken, Texas-style beef brisket and smoked wings. The lineup of sides includes mac-and-cheese, turnip greens, sweet-and-sour slaw and a serious Southern addiction, fried okra. Trey Southerland said they will roll out daily specials soon, including smoked prime rib on Saturdays. Slow and Low sells beer in bottles, and they’re working on a schedule of live music.

Slow and Low BBQ Bistro is at 333 54th Ave. N. The phone number is 385-7800. Hours: 11 a.m. to 8 p.m. Monday through Saturday; 11 a.m. to 5 p.m. Sunday. (Hours may expand this summer.)

• Looks like a third restaurant tenant is preparing to open in the ground floor of the Encore tower in SoBro.

First there was Etch, which opened with chef Deb Paquette in the kitchen this past fall. Then we learned about The Farm House, from chef-owner Trey Cioccia, which is scheduled to open later this spring.

Now we know there will be java in the joint. Restaurateur Luke McKee of the Red Rooster on Demonbreun is working to open Second Wind Coffee Bar in the Encore.

According to the announcement, Second Wind will be an artisanal coffee bar and more: “At night, the bar will kick it up a notch and feature a selection of local beers and wines by the glass.” Second Wind aims to open in the Encore, 301 Demonbreun, in June.

• Today is opening day for the latest outpost of The Corner Pub. Jeff Rippy (of Rippy’s Bar and Grill downtown) already has Corner Pub locations in Midtown, Bellevue and Mt. Juliet, and now the concept is coming to Franklin.

The Corner Pub Franklin is set to launch today at 1916 Columbia Ave. in Franklin. Check the Corner Pub Franklin page on Facebook for updates.

• If you’re a fan of the Lee Bros., Matt and Ted Lee, who have turned their knowledge of the cuisine of their native Charleston, S.C., into a series of acclaimed cookbooks, you’ll want to stop by when they visit Parnassus Books this Tuesday, April 2, at 6:30 p.m.

Their latest is Lee Bros. Charleston Kitchen. Interestingly, the guy charged with helping spread word of the event is chef Matt Bolus, who happens to be a Charleston emigre. I took the opportunity to try to extract info about his next restaurant project, the subject of much anticipation (and speculation). He wouldn’t say much except to quash the rumour that he’s joining another Charleston colleague, Sean Brock, at Husk Nashville. (We’d already figured that one out.) Food Biz will keep you posted when we know more.