THE CRAFT
Way Down South is built around the craft of Southern barbecue. Slow-smoked meats, house-made sides, and food shaped by care, technique, and time. Every dish is rooted in craftsmanship, comfort, and respect for the process, because real barbecue can’t be rushed. We believe food should reconnect us: to the land, to tradition, and to each other, and that true hospitality is built on care, not shortcuts.
At the heart of our kitchen is craft. Our meats are smoked low and slow by experienced hands that know when to wait, when to adjust, and when to let the process do the work. Everything is made from the ground up, from rubs and sauces to sides and desserts, cooked from scratch, in-house, each day and through the night. This is slow food by design, shaped by people who take pride in doing things properly and believe the best flavors come from the heart.
The Smokehouse
Beyond the food, we bring the warmth, generosity, and soul of the South into everything we do. Our space is made for sharing, gathering, and slowing down, where hospitality goes beyond service and is about making people feel welcome and at home. We like to think of our guests as an ever-expanding extended family, from those who’ve been with us for years to those visiting for the first time.
You’ll find our flagship location in Grünerløkka, on the banks of the Akerselva river. Warm interiors set the tone for long autumn evenings and cozy winter nights. When the weather turns warmer, our outdoor seating fills with people sharing barbecue, drinks, and laughter gathered beneath a large weeping willow along the river. It’s a place for long days, warm evenings, and the simple pleasure of good food and good company.
THE DELI
We’ve recently expanded the Way Down South family with Down South Deli, our fried chicken and sandwich spot at St. Hanshaugen. The Deli brings the same care and craftsmanship into a more casual setting.
At Down South Deli, you’ll find crispy fried chicken, stacked sandwiches, smash burgers, and weekend brunch. It’s a relaxed, neighborhood-driven space, built for quick lunches, long brunches, and everything in between.
