Update: Restaurant name was changed to Pig & Swig.
Ferrara and Lee had ten different BBQ pit bosses cook for them, and finally selected award winning competition BBQ Chef Sean Teasley from Memphis.
The menu includes brisket, pork belly and scallop burnt ends as well as ribs, pork, chicken, and a Texas style brisket. In addition to the 40 craft beers they will stock, you can enjoy a moonshine filled drink made from one of their 15 different bourbons.
Ferrara said his customers asked for a BBQ restaurant in John’s Creek, so he is giving people what they want. Plus, no one else is serving moonshine!
You can follow them on Facebook for the latest openings.