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    Dickey's Barbecue Pit

    3.1 (19 reviews)
    Closed 11:00 am - 9:00 pm

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    7 years ago

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    5 years ago

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    7 years ago

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    4 years ago

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    7 years ago

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    7 years ago

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    9 years ago

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    9 years ago

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    8 years ago

    The brisket is so tender and the best I've ever had. Very clean place, staff is friendly. Great quality for the price. Would recommend.

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    9 years ago

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    9 years ago

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    10 years ago

    I do love the brisket here it's very good. Get the potato loaded with brisket it's excellent and a lot of food.

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    8 years ago

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    7 years ago

    Meand my family enjoy every Dickeys location we visit! Have eaten here probably 10 times and no complaints

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    We're glad to hear it! - Ann

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    10 years ago

    Great food, love the free ice cream. The service was good, it's sort of like a which wich set up, but overall it's great! Would recommend.

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    9 years ago

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    Ask the Community - Dickey's Barbecue Pit

    Review Highlights - Dickey's Barbecue Pit

    g., waffle fries, green beans, okra, and coleslaw, to name a few!

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    Patio's Tiki Bar & Grill

    4.2(195 reviews)
    3.6 mi
    $$

    The good news is that they attract good bands, have lovely outside seating and consistently good…read morefood. Unfortunately, it's badly managed. You have to watch what you are charged for. Management blames the computer system as if they don't have any control. Here's an example from last night: We had a $10 gift certificate. We were told to present it once we received our check. Our entire bill, including all food, drinks, taxes and charge for using a credit card totaled $67.02. I gave our waitress the gift certificate ($10) and our credit card. Our credit card was charged $58.73. I immediately spoke with the manager. She said that's the way the computer system works, but that she would give me the $1.50 out of her own tips. Of course, I didn't take her tip money, but this sort of story is typical of this establishment. Our group visits this restaurant on a regular basis and this is the same sort of story over and over again. They overcharge often enough to make one wonder, but they've got a good location and great kitchen staff, so everyone tends not sweat the small amounts of money they "steal" from their customers. The management is either incompetent or downright unethical--don't know which. If you can deal with that aspect, the rest of the experience there is good.

    Great music but came for the sushi. Adam treated us right. Best sushi and ramen I've had - in the…read moremost unsuspecting place.

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    Patio's Tiki Bar & Grill - Indoor bar area.

    Indoor bar area.

    Patio's Tiki Bar & Grill - I wasn't a fan of the slaw. Too much mayo.

    I wasn't a fan of the slaw. Too much mayo.

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    Old South Bar-B-Q-Co - 1/2 slab of ribs

    Old South Bar-B-Q-Co

    4.2(239 reviews)
    0.9 mi
    $

    They are open again. Food was great. Menu is more diverse from what I remember from last year…read more Seating is tables and /or counter seating and picnic tables outside. Lunch time the parking is a bit crowded, but after 1 pm the crowd starts to dwindle. They have take out service, also. Definitely try this place if you like good bbq pulled port, and ribs.

    There's no polite way to say it: something fundamental has been lost at Old South BBQ…read more On a recent sunny afternoon, a friend and I--both barbecue enthusiasts--set out to try Old South after hearing it had reopened under new management. I had never been, but my friend spoke of it with near reverence, describing a once-legendary roadside joint steeped in South Carolina barbecue tradition. And that tradition matters. In South Carolina, barbecue isn't just food--it's history. Proper whole-hog or pulled pork is defined by slow cooking over hardwood coals--hickory or oak--for upwards of 8 to 12 hours. The state proudly claims all four major regional sauce styles, from the iconic mustard-based "Carolina Gold" to vinegar, light tomato, and heavy tomato sauces. It's a place where technique and patience are inseparable from authenticity. Old South still looks the part. The atmosphere is classic and charming: a casual, no-frills roadside spot with a nostalgic 1950s picnic scene, complete with indoor seating and outdoor tables. It's family-friendly, dog-friendly, and on the surface, exactly the kind of place you want to love. The menu hits all the expected notes--pulled pork, baby back ribs, chicken--and the house-made sauces are genuinely enjoyable. But then the food arrives. The wings, ribs, and pulled pork were all missing the one thing that defines barbecue: smoke. Not subtle smoke--none. It tasted as though everything had been cooked in a gas oven. Yes, the food was tender and even flavorful in places, but without that slow-smoked backbone, it feels hollow. If smoke isn't part of the process, can it really be called barbecue? Curious--and increasingly skeptical--we walked over to the smokehouse. It looked abandoned. No lingering wood aroma, no signs of recent use, not even a stray log in sight. When I asked our server about the pitmaster, she casually mentioned he usually comes in around 4 p.m.--a surprising detail, considering authentic barbecue is an all-day (and often all-night) process. At that point, the analogy felt unavoidable: if you put a Hyundai engine in a Porsche 911, is it still a Porsche? My friend and I left with the same conclusion--Old South BBQ may still carry the name and the look, but it's lost its soul. The bones of something great are still there, but without the craft and care that once defined it, it feels like a tribute rather than the real thing. To be fair, our server was friendly and attentive, and that effort didn't go unnoticed. But good service can't replace what's missing from the pit. For a place once remembered as a cornerstone of South Carolina barbecue, that's a tough rib to swallow.

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    Old South Bar-B-Q-Co - Inside tables

    Inside tables

    Old South Bar-B-Q-Co - Crispy Wing

    Crispy Wing

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    Dickey's Barbecue Pit - bbq - Updated June 2026

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