Summerhill has watched a lot of restaurant churn since the Georgia Avenue stretch started filling back in, and Wood's Chapel BBQ has been one of the through-lines. Atlanta magazine's dining team reports that after seven years of running a full-service barbecue program, the Johnsons and chef Todd Ginsberg have flipped the menu over to Tex-Mex. Same wood-fired pits, different presentation. Now the smoked turkey, chopped pork, and barbecue chicken are showing up in burritos, enchiladas, and quesadillas instead of on a sandwich or a platter.
Ben Johnson is careful in the piece to push back on the idea that this is the end of barbecue at the address. The big platters are still on the menu for anyone who wants brisket, chopped beef, turkey, and ribs the old way. The why is the part that will sound familiar to anyone running a restaurant in 2026. Beef costs and full-service barbecue economics have gotten miserable. A format shift toward Tex-Mex lets the kitchen lean on tortillas, beans, and rice as the carriers and stretch the smoked meat further per ticket without dropping quality. It is a smart play and a small reminder that one of the more interesting BBQ-trained kitchens in town is still here. For more on the broader Summerhill story, our Summerhill guide covers what is open up and down Georgia Avenue.
