An Interview with Anita Hsu of Sweet Auburn BBQ

Wednesday, January 14, 2026

Sweet Auburn BBQ is a staple here in Atlanta. Nestled in Poncey-Highlands, the restaurant bridges the gab between traditional southern barbecue and Asian flavor. We chatted with Anita Hsu of Sweet Auburn BBQ, one half of the brother-sister team that opened the restaurant in 2014. Keep reading to learn more!

Tell us about Sweet Auburn BBQ. Where are you located and how long have you been open?

Sweet Auburn Barbecue is rooted in Atlanta and built around the idea that food tells a story. We blend Southern barbecue traditions with the Asian flavors my family grew up cooking, and that combination really reflects who we are and where we come from.

We opened our first brick-and-mortar location in the Poncey-Highland neighborhood of Atlanta in 2014, after starting as a food truck and a stall at Sweet Auburn Curb Market. In 2022, we opened our second location in McDonough, which is especially meaningful because it brings us back to South Atlanta, where my brother Howard and I grew up. Both locations are neighborhood-driven, welcoming, and centered around big flavor and hospitality that feels genuine.

We love that Sweet Auburn BBQ is a family affair. Can you tell us the background of how you and your brother opened the restaurant?

Restaurants have always been part of our lives. My parents owned Chinese restaurants throughout Georgia, so Howard and I grew up working alongside our family from a very young age. We learned hospitality by watching how our parents treated guests and staff like extended family.

After college, Howard and I opened our first concept together, Gezzo’s, in McDonough. When the opportunity came to explore barbecue, it felt natural to approach it through our own lens. We weren’t trying to copy what already existed. We wanted to cook the food that made sense to us, Southern barbecue techniques paired with the flavors we grew up eating at home.

Sweet Auburn started small and grew organically. Every step has been hands-on, from the food truck days to opening our dining rooms. Working with my brother has always been built on trust, shared values, and a deep respect for the communities we serve. Sweet Auburn is very much an extension of our family, our upbringing, and the kind of place we would want to gather ourselves.

Do you have any special events or menus coming up at the restaurant this season?

We always have something in the works or happening. It’s a local gathering spot so we like to keep it interesting and fun. Some nights it’s a full-on theme party, other times it’s a chef pop-up, a collaboration with friends, or we invent a reason to stay out later than planned. Right now, that includes a rhinestone-heavy Dolly Parton karaoke night and a Galentine’s Day takeover made for groups, cocktails, and celebrating the people we love. It’s always changing, so the best way to keep up is to check the website and follow along on Instagram at @sweetauburnbbq.

What is your number one piece of advice for home cooks?

Invest in the best tools you can reasonably afford. A good knife and a solid pan truly make a difference. The right equipment helps with consistency and confidence in the kitchen. For example, I love All-Clad pans because they distribute heat evenly and allow for a better sear. When the tools work with you instead of against you, cooking becomes more enjoyable and the food shows it.

What are some of your favorite spots to visit or hang out around Atlanta?

I spend a lot of time at my own restaurants, Sweet Auburn Barbecue, Tio Lucho’s, and Lazy Betty, but I also love supporting other locally owned spots around the city. Rumi’s Kitchen and Delbar are favorites for Persian food. Xian Gourmet House is my go-to for hand-pulled noodles, and Spring Branch 2 is a spot I really enjoy for Korean food. Atlanta has such a strong and diverse food scene, and I’m always inspired by what other chefs and restaurateurs are doing.

Sweet Auburn BBQ's Nachos

The G&G team is wild about these nachos–and they're perfect for game day snacking! Melt cheese with a dash of Sweet Auburn's signature BBQ sauce & pickled jalapeño for a dead-simple and deliciously gooey queso. Pile tortilla chips high with smoked pulled pork and shredded cheddar, and broil until melted. Top it off with your queso, Sweet Auburn's corn pico, queso fresco, scallions, and a drizzle of BBQ sauce.