Steve Adams, owner of Peak City Grill in Apex, has teamed up with Franz Propst, longtime chef at the restaurant, to open The Blistered Pig Smokehouse just down the street. Located in the historic Tobacco & Mule Exchange Building, the new restaurant boasts a large dining room with a stone fireplace and a full bar (where the extensive list of craft beers is exclusively in cans, and includes several local brews). Behind the restaurant (where you’ll find additional parking if there’s nothing available on Salem Street), a patio with a firepit promises to set a suitable eating-by-the-campfire mood for enjoying The Blistered Pig’s smoky fare.
Of which there’s quite a selection. Working with an electric smoker and hardwood chips, chef Propst covers all the bases you’d expect from a place with “Smokehouse” in its name, from spare ribs to beef brisket to pulled pork (made in the western NC or Lexington style with hams, and available on a sandwich with Lexington-style red slaw). He also has a few smoky surprises in store, among them roasted oysters with smoked garlic butter, and smoked-then-fried boneless “Buffalo” chicken thighs. Rounding out the menu is a Southern-accented offering that covers the spectrum from shrimp and grits to scratch banana pudding.
The Blistered Pig Smokehouse (225 N. Salem St., 919-446-3366; blisteredpig.com) is open Monday-Thursday from 11 a.m. to 10 p.m., Friday-Saturday from 10 a.m. to midnight, Sunday (when service is family style only) from 11 a.m. to 4 p.m.