Allen & Son bridges the contentious divide between the Eastern and Piedmont styles of North Carolina barbecue. Owner Keith Allen cooks pork shoulders Piedmont-style over hickory coals in closed brick pits, but the white mayo-based slaw and spicy, tomato-free vinegar sauce are pure Eastern in nature. North Carolinians from both camps can agree on this, though: the made-from-scratch pies, cobblers, and even the ice cream are the perfect way to finish off the meal.
6203 Millhouse Road
Chapel Hill, NC