Sports Illustrated Senior writer, Andy Staples, recently featured Lamar Lounge in his “What’s Andy Eating?” column on SI.com. Thanks, Andy!

From the article:

“I have paid John Currence several compliments in this space, but none soar higher than this one: I have no idea what kind of sauces Currence offers at Lamar Lounge.

I’m fairly certain the whole-hog barbecue joint the James Beard Award-winning chef added to his Oxford, Miss., restaurant empire in 2012 does serve sauce. I seem to remember sauce on the table, but I can’t be sure because I don’t remember touching it. The best barbecue requires little or no sauce. Cook it properly, and no one mentions condiments. At Lamar Lounge, my pulled pork sandwich and most of my fried okra were devoured before I even gave a passing thought to accompaniment.”

Read the full article here.