Pitmaster cutting through a piece of barbaque.

Lawrence Barbecue

Brisket, ribs, pulled pork, oysters, chicken and more, all smoked on-site.

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Chef Jake describes himself in one word: “determined.”

Jake’s passion for his vision, combined with a whole lot of hard work, time, and people who believed in him, have brought him to this point. He says he could not be more excited to share Lawrence Barbecue with the fine folks of North Carolina at Boxyard RTP.

Featuring an on-site smoker and with plans for an old-school, interactive oyster bar, there is no shortage of smoky and savory.

“We’re having good times for years to come,” Jake says. The shipping container concept inspires him, too: “It’s different. I like different.” So, what does this mean for Boxyard visitors? “Arrive ready for good vibes and good food,” says Jake. 

Pro tip: don’t forget the sticky ribs.

"Most excited about sharing our concept with the fine folks of NC and the good times we are going to have for years to come."
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