Photograph by Kirk Smith
Daniel Sheridan has been in a pickle the last few months, while putting together all the pieces for his new barbecue place in Wilmington. But he’s used to it. After all, he’s been making pickles since 2012 as owner of the Wilmington Pickling Company. But the former Cantwell’s Tavern executive chef also had another idea brining in his head. I knew I’d have to sell a lot of pickles to pay the rent, he says with a laugh. Barbecue seemed so natural with pickles. And so Locale BBQ Post was born. The shop, expected to open in late May, will be located at 1016 Lincoln St., on the outskirts of Little Italy. I’m going more for a quick takeout, says Sheridan, adding that there will be a few high-top tables and a wall bar in addition to outdoor picnic tables for those who want to linger. Look for brisket, ribs, bratwurst, chicken and pork barbecue to go with sides like mac & cheese, collard greens, cornbread and mashed potatoes. But the chef also plans to take advantage of his contacts with farmers to make seasonal dishes like stewed tomatoes and roasted beets with local produce. And, of course, his signature pickles will be for sale, too.