While looking for a space to produce pickles for his growing enterprise, Wilmington Pickling Company, Chef Daniel Sheridan stumbled upon a building on the edge of Little Italy and a concept for a whole new venture started coming to life. With the goal of pairing barbecue with pickles, Sheridan teamed up with a couple of other food-loving locals, Mike Gallucio and Justin Mason. Locale BBQ Post took off like hickory wood in a smoker upon opening, selling out of meat by 2 p.m. on its first day. Now well past its infancy, the place still draws the crowds for its wide selection of ’cue smoked with flavorful cherry wood.
Special Dishes: Brisket, Pork Butt
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