Morganton's BBQ scene shifts this week as two restaurants close, The Honey Hog opens

Morganton’s barbecue scene is undergoing a major shift this week, with Butch’s BBQ & Breakfast and Boulevard Barbeque closing as The Honey Hog prepares to open.

After 25 years in Morganton, Butch’s BBQ & Breakfast will serve the community for the last time on Tuesday, while Boulevard Barbeque has closed effective immediately after serving the community since 2020. 

While Morganton is losing two established barbecue spots, The Honey Hog is gearing up to provide whole hog barbecue, brisket, ribs, and more on Carbon City Road this Wednesday. 

BUTCH’S BBQ TO CLOSE AFTER 25 YEARS

Brian Goldstein, president of Fulenwider Enterprises, which owns the restaurant, announced the closure on Saturday. Since opening in 2001, the restaurant has been a go-to spot for pulled pork, chicken, homemade Southern sides, and desserts.

“Your support, laughter, and shared moments have made our journey unforgettable, and we are so grateful for every customer who has come through our doors,” Goldstein stated.

He added that the decision was not made lightly, especially because of the relationships built over the years with customers from Morganton and surrounding counties.

“We extend our deepest thanks to our loyal guests, dedicated staff, and community partners who have been part of our story,” Goldstein said.

He added that he and his team will support Butch’s BBQ employees through the transition by providing other job opportunities. As of 2025, Fulenwider Enterprise operates 159 Kentucky Fried Chicken and Taco Bell locations across six states.

BOULEVARD BARBEQUE CLOSES AFTER 6 YEARS

Boulevard Barbecue owner Michael Samolinski announced the restaurant’s closure on Monday, saying the decision came after the business was no longer financially sustainable, the restaurant’s lease was coming to an end, and his family is relocating to be closer to family while raising their two children.

“Simply put, the math stopped working in our favor,” he wrote.

Samolinski thanked the Morganton community for supporting the restaurant after it opened in February 2020, noting that takeout orders helped the businesses survive after it was forced to close just three weeks after opening due to the COVID-19 pandemic.

“Over the years, we had the privilege of sharing birthdays, baby showers, anniversaries, graduations, family dinners, and so many other special occasions with you. We also had the honor of catering weddings, corporate events, and celebrations throughout our community,” he said.

Samolinski also reflected on serving as a gathering place following the devastation of Hurricane Helene in 2024, when neighbors stopped by to charge their phones, fill coolers with ice to help save their food, or share stories over barbecue and a cold beer.

“While Boulevard’s time has come to an end, the memories, relationships, and friendships built within these walls will last forever,” he stated. “So much so that several couples–including Sam and me–and even children, including our own–are here today because of one decision to open a restaurant in Morganton. That’s something we’ll carry with us for the rest of our lives.”

THE HONEY HOG TO OPEN WEDNESDAY

The Honey Hog, at 300 Carbon City Road, will officially open Wednesday from 11 a.m. to 9 p.m. following a weekend friends-and-family event. The restaurant will be closed on Tuesdays.

Owner Tyler “Bones” Jones shared the menu and gave a rundown of how to order. Guests will order at a quick service counter before choosing a seat.

The menu is divided into short orders, sandwiches, smoked and flash-fried wings, smoked meats, and sides. Smoked meat options include local whole hog barbecue, Texas-style chopped brisket, and Texas-style sliced brisket, all available in quarter-pound to 1-pound portions.

Short orders include farmers fried cheese, pork rinds, hushpuppies, quesadillas, street tacos, fried okra, and Country Boy Crack, which is crispy fried pork belly with crackling drizzled with maple syrup or hot jalapeno honey. The menu also features Texas Twinkies, which are two smoked whole jalapeños stuffed with house-made pimento cheese, smoked brisket, wrapped in bacon, and smothered with barbecue sauce.

Sides come in 6- and 12-ounce portions and include white slaw, red slaw, hushpuppies, cucumber salad, green beans, mac n’ cheese, chavos beans, jalapeno cream corn, nannies potato salad, and sweet potato crunch.

The menu notes that The Honey Hog sources ingredients from many local and regional businesses, including Brown Creek Creamery, Mays Meats, City Girl Bakery, Catawba Mushroom Partners, Honey Tree Farms, Carolina Honey Company, Looper Farms, Webbs Premium Provisions, and Raising Roots Farms.