Longleaf Swine to Bring BBQ Back to Carrboro in the Former Luna Location
By Pamir Kiciman
The former Luna Rotisserie and Taproom at 307 E. Main Street won’t remain empty for much longer. Targeting a fall opening, Raleigh’s Longleaf Swine plans to bring a BBQ spot back to Carrboro.
“Carrboro hasn't really had a proper North Carolina barbecue joint since Allen and Son closed back in 2018, and that felt like a gap worth filling,” owner Adam Cunningham told The Carrborean. “I feel like there should be a barbecue restaurant in every corner of this state, and Carrboro is too good a food town to go without one.”
Its location across the street from Cat's Cradle was also appealing, as were the size and character of the space. Cunnigham grew up in the restaurant industry but never expected it would become his career.
With two Raleigh restaurants and now a third, Longleaf Swine serves “real wood fired barbecue done our own way,” according to Cunningham.
“Our smoker comes out of Mesquite, Texas, and our barbecue leans on an Eastern NC vinegar base, though we pull our pork rather than chop it,” he explained. “From there we cook everything, brisket, spareribs, chickens, and sausages, over oak wood.”
He’s quick to point out that they don’t stay within one tradition and that’s an important element behind what they do.
Longleaf Swine is taking it one step further with its vegetarian and vegan menu selections for the new location. Chef Dave Mitchell has been leading the charge, with a collard melt and smoked carrot sandwich on the existing menu.
“For Carrboro we're taking it further and turning the smoker loose on even more vegetables,” Cunnigham said.
Cunnigham’s friend gets the credit for helping him land on the eatery’s name. The State Toast of North Carolina begins, “Here’s to the land of the Long Leaf Pine...”
“That tree is basically a symbol of home for a lot of us. Add swine to that, since barbecue is at the center of everything we do, and it just clicked.”
Although the brisket on the menu has a loyal following, the pulled pork plate is the top seller. The whole menu is built around this dish, and it’s what Longleaf Swine is known for.
There’s a solid bourbon and whiskey list, together with classic and handcrafted cocktails, and weekly chef driven specials.
Hoping to open this fall, “We’re still working through design, permitting, and renovation on the space, so there's no firm date locked in yet,” Cunnigham concluded.