About Barnes Restaurant
A Savannah Tradition Since 1975
“The Smoke Ring”
The fiery pink edges on the meat assure you that Barnes BBQ is cooked the old-fashioned way.
Barnes uses NOTHING but Oak and Hickory wood, never an artificial heat source (gas or electricity).
Barnes BBQ has been Pit-Cooked the same way every day for nearly 50 years, guaranteeing you’ll always get the same quality product.
Barnes only uses the freshest, highest quality Boston Butts and premium BBQ-style ribs.
BBQ is a matter of opinion. People have very strong opinions about BBQ: we just hear a lot of opinions that say Barnes BBQ is The Best!
Our Signature Sauce:
Our BBQ sauce is made in-house, from scratch, & has been for for nearly 50 years: remaining true to our Savannah roots.
Drawing inspiration from southern traditions, Barnes has developed our own unique signature sauce that people can’t get enough of.
A well-rounded ketchup & mustard sauce that’s made to go great on everything: pork, chicken, ribs, & fries, to finish any southern dish.
Barnes classic BBQ sauce is great for dipping, but can be baked or marinated, & served hot or cold. Get your bottle today!
Barnes has always used environmentally conscious materials and practices to reduce our impact and keep costs down, allowing us to pass the savings on to the you. Here’s just a few of the ways:
- Efficiently allocating resources – reducing and reusing where possible.
- Recycling glass, plastic, and paper – recycling with the City of Savannah.
- Reducing electrical consumption with efficient light bulbs and diligent conservation of energy in our offices.
- Composting all food scraps at the Trustee’s Garden in Savannah.
The Barnes Restaurant family take great pride in actively participating in the Savannah community we love. Whether we donate pans of food, gift certificates, or money, we try to contribute to those in need. Through the regular donations we make to the Savannah City Mission food bank, Goodwill, and the Habitat for Humanity, we give back in every way we can.
“Its not a trendy thing; we were brought up this way – it was a means of survival, and being aware of our impact. We don’t do it for the recognition; we do it because we are part of the community and we care about our neighbors. Lots of needy organizations fly under the radar and fall short on donations. It’s our duty to try to help”
– Owner Hugh Barnes