Why Locals Say This Richmond, Virginia BBQ Shack Serves The Best In The Old Dominion
I wandered into Buz and Ned’s on West Broad expecting comfort food, and what I found was smoke-kissed, old-school barbecue that tasted like the sort of place Richmond keeps as a secret handshake.
This unassuming spot has been feeding locals since 1992, earning a reputation as one of Virginia’s finest BBQ destinations. The kind of place where the meat speaks louder than the menu,
Buz and Ned’s has become a Richmond institution worth every napkin you’ll need.
First Impressions: Walking In
Walking through the door, you’re hit with a wave of hickory smoke that wraps around you like a warm blanket on a winter night. The scent alone could make a vegetarian reconsider their life choices.
Worn wooden tables and a boozy bar vibe create that perfect balance between neighborhood hangout and serious smokehouse. You can spot racks of ribs through the kitchen window, glistening under the heat lamps like edible treasure.
Families fill half the tables while regulars prop up the bar, creating a casual energy that says everyone belongs here. No pretense, no fuss, just good people waiting for great barbecue.
The Star Of The Show: What To Order
I ordered the sampler because commitment has never been my strong suit, and honestly, it was the smartest decision I made all week. The brisket arrived with a pink smoke ring that food scientists dream about, tender enough to pull apart with a fork.
Baby back ribs practically fell off the bone, glazed with a tangy sauce that balanced sweet and vinegar notes perfectly. Food Network hasn’t been wrong about this place, these ribs earn every bit of praise they get.
Pulled pork rounded out the plate with that classic Carolina-style shred, juicy and smoky without needing to drown in sauce.
The Sides And Little Extras Worth Trying
Collard greens arrived swimming in pot liquor so flavorful I considered asking for a straw. Locals always pair these with the brisket, and after one bite, you understand why generations have made this combination a religion.
Baked beans came sweet and smoky with bits of burnt ends mixed in, because apparently Buz and Ned’s believes in going the extra mile. Hush puppies hit the table golden and crispy, with just enough cornmeal sweetness to cut through all that savory meat.
Portion sizes lean generous, so pace yourself or plan to waddle out the door like a satisfied penguin.
Drinks, Atmosphere And The Bar
The bartender recommended their house bourbon cocktail, and I’m still thinking about it three days later. Something about whiskey and barbecue just makes sense, like peanut butter meeting jelly for the first time.
A full bar means you’re not stuck with just beer, though their draft selection covers local craft brews and reliable classics. House cocktails rotate seasonally, and the staff actually knows what they’re talking about when you ask for recommendations.
Bar seating fills up fast on weekends, creating a lively buzz that never quite tips into rowdy. Perfect for solo diners who want company without commitment.
Why Locals Swear By It
Richmonders treat this place like a family heirloom, passing down recommendations through generations like precious recipes. Consistency keeps them coming back, because you know exactly what you’re getting every single visit.
Classic smokehouse technique hasn’t changed since opening day, proving that if it works, don’t mess with perfection. The neighborhood feel makes everyone from construction workers to business executives feel equally at home, which is rarer than you’d think.
Yelp and TripAdvisor reviews read like love letters, with locals defending this spot against any barbecue challenger who dares enter Richmond. That kind of loyalty can’t be bought, only earned one plate at a time.
A Little History And Local Roots
Since 1992, Buz and Ned’s has been slinging smoke and sauce to Richmond residents who know quality when they taste it. Three decades of operation means they’ve fed everyone from first dates to golden anniversaries, becoming woven into the city’s social fabric.
Billing themselves as a Richmond tradition isn’t just marketing speak, it’s an earned title that locals will defend in any barbecue debate. The owners built something that outlasted trends and fads, sticking to what works instead of chasing whatever’s hot on Instagram.
That kind of staying power in the restaurant business deserves respect, especially when the food still tastes this good after all these years.
What Makes Their Barbecue Technique Special
My uncle used to say you can’t rush good barbecue, and Buz and Ned’s lives by that philosophy like it’s scripture. Low and slow cooking over hickory wood creates that signature smoke ring and tender texture that shortcuts simply cannot replicate.
They’re not reinventing barbecue here, they’re perfecting the fundamentals that matter most to people who actually eat this stuff regularly. The meat gets seasoned simply, letting smoke and time do the heavy lifting instead of drowning everything in sauce.
This old-school approach means waiting a bit longer, but patience pays dividends when your brisket melts on your tongue like butter.
Practical Info And Insider Tips
You’ll find them at 8205 West Broad Street in Richmond, with parking that’s easier than most city spots. Walk-ins work fine on weekdays, but weekends get packed faster than a college dorm during move-in day.
Best time to visit is Tuesday through Thursday between 5 and 7, when you’ll snag a table without the weekend rush. They offer catering for events and online ordering for takeout, because sometimes you need barbecue without changing out of sweatpants.
I left with a napkin full of sauce and a promise to come back, not because it’s flashy, but because when a joint does simple barbecue this well, there’s no reason to look anywhere else.