Courtesy of Broad Street BBQ
South Downtown is heating up. The team behind Sammy’s in Adair Park is working on a new venture called Broad Street BBQ, slated to open in spring 2026. Located across from the planned El Tesoro, Broad Street will feature a full-service smokehouse with counter-service barbecue, a to-go window, and a craft cocktail bar. It’s the brainchild of Jason Furst and Sam Pinner, whose culinary partnership dates back to a pandemic-era stint smoking meats on Bainbridge Island, Washington.
“We were doing barbecue out of [Cafe] Hitchcock during Covid,” Furst recalls. “It got very busy very quickly—lines down the street every Saturday, even in the rain.” Though their current project, Sammy’s, is more focused on coffee and sandwiches, it includes barbecue elements like smoked pork on the Cuban and a smoked brisket pastrami Reuben that hint at what’s to come at Broad Street.
Expect a mix of traditional and playful barbecue offerings: brisket and smoked pork served as sandwiches or platters, wings coated in a house-made spicy-sweet-tangy sauce, and Southern-style sides like hoecakes, baked beans, and mac and cheese. One potential standout is Pinner’s slaw, based on his mother’s mayo-heavy, crunchy, pickle-forward recipe. He’s also developing a collard green lasagna.
Courtesy of Sammy’s
Draft beer will be “as local as possible” with five rotating taps plus Miller Lite. Wines will lean old-world and seasonal, with smaller 4-ounce pours available. The cocktail program will be helmed by Connor Hammond, a former bar lead at BoccaLupo who joined Furst and Pinner at Sammy’s. Known for using advanced culinary techniques in his drinks—think freeze-drying and medical-grade suppression freezing—Hammond is building a menu that balances speed and sophistication. Look for an approximately 10-drink cocktail list, including some batched classics. “Let’s make some of the best drinks in the city, if not beyond,” Furst says.
The space—just blocks from Mercedes-Benz Stadium and adjacent to the Five Points MARTA station—features archways, garage doors, and an exterior mural of the American flag in playful bubble letters. “The mural really lends itself to barbecue,” Furst says.
He and Pinner plan to take advantage of the layout’s multiple storefronts to offer different experiences within the same location, including a 12-seat bar, communal couch-style lounge seating, and a takeout window. The garage doors will open onto Mitchell Street, offering guests a front-row view of the pitmasters and their signature Lane smoker—already in use at Sammy’s. Toward Broad Street, the takeout window will serve barbecue sandwiches, plates, and sides to-go, while the MARTA-facing side of the building houses the kitchen and cocktail bar.
A Broad Street BBQ pop-up planned for later this summer at Sammy’s.
“No matter what we do, we’re going to do it right,” Furst says. “Downtown Atlanta deserves that.”
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