Sandfly BBQ started out of a Streamliner trailer before settling into its current spot on Ferguson Avenue, between downtown Savannah and Isle of Hope. Owner Keith Latture calls the cooking "Savannah-style" — his background is in Memphis, and it shows in a sauce lineup built to cover barbecue's regional map: a Memphis-style sweet sauce, a mustard-based Savannah sauce, and a vinegar-based Western North Carolina sauce.
Meats are smoked over a mix of pecan and hickory wood, with Memphis-style barbecue as the specialty alongside St. Louis ribs and Brunswick stew. Fries topped with hand-pulled pork make an appearance as a Southern take on poutine. Sides — fried okra, baked beans, coleslaw — come from family recipes passed down from Latture's grandparents.
The Ferguson Avenue location has both indoor and outdoor dine-in seating, with booths inside for eating out of the Savannah heat, plus takeout. It sits close to Wormsloe State Historic Site, making it a stop for people passing through the area.
Meats are smoked over a mix of pecan and hickory wood, with Memphis-style barbecue as the specialty alongside St. Louis ribs and Brunswick stew. Fries topped with hand-pulled pork make an appearance as a Southern take on poutine. Sides — fried okra, baked beans, coleslaw — come from family recipes passed down from Latture's grandparents.
The Ferguson Avenue location has both indoor and outdoor dine-in seating, with booths inside for eating out of the Savannah heat, plus takeout. It sits close to Wormsloe State Historic Site, making it a stop for people passing through the area.