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Finger Lickin' Good

Austin Holt | October 3, 2012 | Articles

Mike LaSage’s barbecue is the stuff of legend. After moving to Atlanta seven years ago, the natural-born griller gathered friends together every Monday night for some of his ’cue experiments. The group of about 10 was only too happy to oblige. He was good at this.

Like so many good things, word got out. Stories of LaSage’s dynamite pork butt and beef ribs spread like an urban legend. “Eventually, the parties got huge,” LaSage says. “I was spending $400 or $500 a week and was going broke. I left out a tip jar, but nobody ever ponied up.”

Maybe not, but the public-at-large sure came to appreciate LaSage’s skills. After scoring a larger venue—P’cheen on Monday nights—for his weekly shindigs, his barbecue became known among the best in the city, and people couldn’t get enough. Briefly, LaSage even recalls turning away Woodfire Grill Executive Chef, Kevin Gillespie, who also had heard the rumors, after selling out early. “I had to tell him, ‘Sorry, man—we’re down to scraps.’”

Clearly, something had to be done. So LaSage, with the help of a team (including actor and friend David Cross), went brick-and-mortar to pioneer the once-a-week offerings into six days a week of greasy, spicy goodness.

Enter the unassuming little storefront in West Midtown (a couple of minutes from Westside Provisions, near Corner Tavern) and its cult following. Besides the barbecue on offer, Bone Lick stocks a selection of craft beer in cans (chilling in a claw-foot tub), and, for the restless, there’s Skee-Ball in the corner.


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