Westwood Bar-B-Que in Columbia: Low Country Barbecue and Sides

What to expect at Westwood Bar-B-Que

Westwood Bar-B-Que sits on a quiet street in Columbia's Eau Claire neighborhood and serves the kind of barbecue that draws regulars back week after week. The restaurant focuses on whole hog and pork shoulder, smoked over hickory and oak, with a sauce that leans vinegar-forward in the Lowcountry style. The space is casual—order at the counter, grab a seat at one of the wooden tables, and expect paper towels and napkins to be part of the meal.

The menu stays simple: pulled pork, ribs, chicken, and brisket by the pound or on a sandwich. Sides include collard greens, mac and cheese, hushpuppies, and cornbread. Portions are generous, and the staff moves quickly even during lunch rush. This is neighborhood barbecue, not a destination spot with long waits or Instagram-ready plating—it's the kind of place where people from the area know exactly what they're getting.

Key Takeaways

• Westwood specializes in whole hog and pork shoulder smoked over hickory and oak, with a vinegar-based sauce typical of South Carolina's Lowcountry tradition.
• You order at the counter and choose from pulled pork, ribs, chicken, and brisket sold by the pound or on sandwiches, plus traditional sides like collard greens and hushpuppies.
• The restaurant is located in Columbia's Eau Claire neighborhood and operates as a casual, no-frills spot with wooden tables and counter seating.
• Lunch is the busiest time, but the line moves steadily; arriving before noon or after 1 p.m. usually means shorter waits.

The barbecue and sauce

The whole hog here is the signature—meat that's been smoked long enough to pull apart easily but still holds its shape on the plate. The pork shoulder is equally tender, with a slight bark from the smoke. Both come with Westwood's house sauce, a thin, vinegar-based blend that doesn't mask the smoke but adds tang and a touch of heat. If you prefer your meat unsauced, ask; the pit crew will plate it dry and let you control the sauce yourself.

Ribs come bone-in and meaty, not falling off the bone but tender enough that they don't require a fight. The chicken is smoked through, not dried out, and the brisket—less common at South Carolina barbecue joints—is sliced thick and holds together well. Prices run by the pound, so you can order a quarter pound for a light lunch or a full pound if you're feeding a group or planning leftovers.

Sides and what to order with your meat

The collard greens are cooked down soft with a savory broth, the kind that tastes like someone's grandmother spent hours on them. Mac and cheese is creamy and rich, not the boxed version. Hushpuppies are fried cornmeal balls, crispy outside and tender inside—a traditional Lowcountry side that pairs naturally with barbecue. Cornbread comes in wedges, slightly sweet and crumbly.

Most people order one or two sides to go with their meat. A common approach: pulled pork sandwich with collard greens and hushpuppies. The sandwiches come on a simple bun, and the meat is piled high enough that you'll need napkins. If you're eating at the table, ask for extra—Westwood provides them, but you'll use them.

Hours, location, and parking

Westwood Bar-B-Que is located on Blanding Street in the Eau Claire neighborhood, a residential area just north of downtown Columbia. Street parking is available along the block, and there's usually a spot within a short walk of the entrance. The restaurant is small—maybe 15 to 20 seats inside—so during peak lunch hours (11:30 a.m. to 1 p.m.) you may wait 10 to 15 minutes for a table even if the line at the counter moves quickly.

Hours are typically Tuesday through Saturday, 11 a.m. to 7 p.m., though it's worth calling ahead to confirm, especially on Saturday afternoons when they sometimes run out of certain meats. The restaurant is closed Sundays and Mondays. Cash and card are both accepted.

Why Westwood fits into Columbia's barbecue scene

Columbia has several established barbecue restaurants, each with its own following and style. Westwood represents the neighborhood joint end of that spectrum—no frills, consistent quality, and the kind of place where the same people show up for lunch multiple times a week. The Lowcountry vinegar sauce connects it to South Carolina's broader barbecue tradition, which differs from the heavier, sweeter sauces you'll find in other regions.

The whole hog approach is also distinctly South Carolina. Unlike some barbecue regions that focus on brisket or ribs alone, the Lowcountry tradition uses the whole animal, which means you get different textures and flavors depending on which part of the hog the meat came from. At Westwood, that philosophy shows in the pulled pork—it's not uniform, and that variation is part of what makes it taste like real barbecue rather than a standardized product.

What to know before you go

Westwood doesn't take reservations, so you're working on a first-come, first-served basis. If you're planning to bring a group, arriving early (before 11:30 a.m.) or later (after 1:30 p.m.) gives you a better chance of finding enough seating. The restaurant is cash-friendly but also takes cards, so either works.

Takeout is straightforward—order at the counter, and they'll pack your meat and sides in disposable containers. If you're taking food home, ask them to pack the sauce separately so the meat doesn't get soggy during the drive. The restaurant doesn't have a website or social media presence, so calling ahead to check on daily specials or meat availability is the best way to plan your visit.

Frequently Asked Questions

Do they have vegetarian options?

The menu is meat-focused, but the sides—collard greens, mac and cheese, hushpuppies, and cornbread—can be ordered on their own. Call ahead to confirm that the collard greens are cooked without meat stock if that matters to your diet.

Can I order online or call ahead?

Westwood operates on a walk-in basis. You can call to ask about what meats are available that day or to check hours, but they don't take phone orders. You'll need to come in person to order.

What's the best time to avoid a wait?

Arriving before 11:30 a.m. or after 1:30 p.m. usually means shorter lines. Lunch rush peaks between 11:45 a.m. and 1 p.m. Weekday visits are typically less crowded than Saturdays.

Do they sell barbecue by the pound for catering?

Westwood is a walk-in restaurant without a formal catering program. For larger orders, call ahead to discuss what's possible—they may be able to accommodate you depending on the day and available inventory.

Is there a kids menu?

There's no separate kids menu, but you can order smaller portions of any meat or side. A quarter pound of pulled pork with a side of mac and cheese is a reasonable meal for a child.