Rye Restaurants’ Summerhill barbecue spot, Wood’s Chapel BBQ, will unveil an updated menu on May 5 with Tex-Mex takes on classics such as enchiladas, quesadillas, and a burrito, in addition to sandwiches.
Smoked meats are still the main priority. The Tex-Mex twist simply gives Wood’s Chapel BBQ a new format to showcase them. Chef and partner Todd Ginsberg said the restaurant reworked its side dishes to lean into the updated flavors in a press release.
Utilizing the meats in sandwiches and tacos results in lower menu costs for diners.
“We still will offer traditional meat plates for those who want them,” Ginsberg said in a press release. “Our goal, really, is to lower the average ticket price for our customers, hopefully allowing people to come more often.”
Wood’s Chapel BBQ opened on Georgia Ave. in June 2019. The restaurant was one of the first in a wave of businesses that flocked to Summerhill following Turner Field’s exit.
Rye Restaurants (which also operates The General Muir, Fred’s Meat & Bread, and Yalla) partner Ben Johnson said they “stuck closer to a more expected style of barbecue restaurant, with a menu that primarily featured meat plates.” Occasionally, Wood’s Chapel offered tacos on house-made tortillas.
“This … change started with just a random idea one day: our tacos were delicious, so what if we went all in on a Tex-Mex BBQ menu? We ended up with a complete revamp and a style of barbecue restaurant that Atlanta really has not seen before,” he continued.
Wood’s Chapel is also revamping their beverage program to focus on tequila and mezcal drinks. These drinks can also be made with a zero-proof alternative. Expect margaritas on the rocks, several frozen margarita flavors, and a nonalcoholic frozen lemonade. Beer will remain a menu staple.
Wood’s Chapel will be closed May 4 to implement the final changes. They’ll reopen and launch the new menu on May 5.
85 Georgia Ave SE
