Heirloom Market Bar B Que is a restaurant I have been just dying to try. It has been written up in magazines, won awards, and my husband went before me and loved it. The chefs are Chef Cody from Texas/Tennessee/Atlanta and Chef Jiyeon from South Korea. Together they create southern barbecue with an Asian twist. I already knew I would love the flavors because I always want to put Asian sides with barbecue. Heirloom Market Bar B Que did not disappoint. The food was fantastic.
Heirloom Market Bar B Que is located on Akers Mill Road in Atlanta, Georgia in what is not even half of an old convenience store, yet there are often lines outside and all the parking places filled. Inside, you wait in line to order and then pick up your food when your number is called. Patrons sit either at tables with others they don’t know or at window bars or at the few outside tables. But, the food is delicious and people don’t mind, often striking up conversation with those around them. Trying to get photos discreetly in the small space was challenging, so please forgive the less than stellar photos.
I ordered pulled pork with fried green tomatoes and Korean sweet potatoes. The pork was moist and flavorful. I it tried all of the sauces: Table, Settler, Hotlanta, and Korean. They were all very different so I am not sure which I liked the best. The Table was the closest to traditional barbecue sauce, the Settler had very little sweetness, the Hotlanta was hot with very little sweetness, the Korean was spicy and sweet with a bit of a sesame taste.The Korean sweet potatoes were fried almost like chips and had a sweet sauce very lightly drizzled over them. The fried green tomatoes were some of the best I have eaten and were served with a spicy, sweet, creamy sauce. I really was not sure what was in it, but the girl across from me said she thought it had Korean red pepper flakes in it. Here are some photos of my meal.
My husband got beef brisket that came with a different sauce. The brisket was so tender that easily sliced with the plastic knife provided. He also got the Korean sweet potatoes, but got kimchi cole slaw instead of the fried green tomatoes. The kimchi coleslaw was spicy and delicious as expected and was topped with black sesame seeds. Both meals were served with buns and pickles on metal trays lined with paper with plastic silverware. Here are some photos of my husband’s meal.