Alabama-style barbecue is headed to Greenville by way of Bama-inspired, Colorado-based Moe’s Original Bar B Que.
Founded in 2001 by three college friends from the University of Alabama, Moe’s has been named one of the top 10 barbecue restaurants in the country by USA Today.
The chain’s first Upstate stop will open early 2018 in the Westone redevelopment, 109 W. Stone Ave. They join neighbors Liability Brewing Co., a second Coffee Underground, and a yet-to-be-announced restaurant on the end of the development. Moe’s will be located to the left of the corner brewery in a 2,300 square foot space.
The Westone project, in the former Battery and Electric Company building, is being developed by Michael Fletcher and Pete Brett.
As opposed to the mustard, vinegar, or tomato sauces popular around these parts, Moe’s is known for its Alabama white sauce, but there’s plenty of red sauce and vinegar to slather on their famous smoked pork butts if you’re not into mayo.
Moe’s scratch-made sides include potato salad with using Yukon golds, jalapeños, celery, red onions, and celery; a marinated slaw used to top all the sandwiches; skillet corn with sautéed peppers, sausage, and onions; and family-style baked casseroles topped with garlicky croutons. The restaurant’s Oreo mud pies and banana crème pie are made daily.
With 60-plus locations around the country, and one planned for Mexico City, the founding friends must’ve figured out how to make more than just Alabama diners happy.
After opening in Westone, Greenville franchise owners John Wood and Sam Ragland plan to grow the franchise in the area.
The restaurant’s vibe, while different in every location, is centered around the South, music, SEC football, and whiskey-centric.
“There’s zero cookie-cutter about it except the food,” Wood says, explaining that each franchise owner has control of the design.
Wood, a friend of the Moe’s founders from University of Alabama, says the restaurant will seat 93 total, with 28 outside on the patio. Inside there will be booths, tables, and high tops, along with a full bar.
The interior design includes custom woodwork, exposed ceilings, stained concrete flooring, and large glass doors that open onto the patio, which will also feature a large awning.
Ragland, part owner of the two Asheville Moe’s locations, will give up that ownership and move to Greenville by December to manage the restaurant.
Ragland, an Alabama boy himself, began working for Moe’s in Birmingham, Ala., in 2006. A fine-dining and pastry chef trained at New England Culinary Institute, he was drawn to the flavors of the less-pretentious menu offerings.
“It’s not frou-frou, but it’s really good,” he says. “We take time making it. We’re not opening cans and boxes.”