Swig & Swine

“Craft cocktails meet serious smoke in West Ashley”

Swig & Swine brought a craft-cocktail sensibility to the West Ashley barbecue scene without letting the bar upstage the pit. Pitmaster Anthony DiBernardo smokes everything over hickory and oak, and the pulled pork and brisket that come off his fire hold their own against any competition in the Lowcountry. The bar program — house-made cocktails built on Southern spirits — sits alongside that smoke as a genuine equal rather than an afterthought. The brisket is the tell that this is a serious pit: proper bark, real smoke, cut with intent. The pulled pork carries the mustard-and-vinegar balance the region expects, the smoked chicken stays juicy, and the mac and cheese is the side people fight over. What makes the place distinctive is the pairing — few Charleston pits can hand you a genuinely excellent cocktail and a genuinely excellent brisket in the same sitting. It is the room you bring the friend who claims not to like barbecue, and the one they leave converted.