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It's not often that you see a restaurant sign promoting barbecue, steaks, donuts and pancakes. So when 322 BBQ and Hill Donut Co. & Pancake House opened in Brandywine Hundred in October, many were confused. Would the combo succeed? That's a reasonable question, considering Rosenfeld's Deli/Big Fish Market didn't last a year in the same location on Plaza III. But judging by the crowded parking lot, especially in the morning, the activity, which includes a butcher's shop, is off to a good start. “Brunch and donuts have been all the rage,” says chef-owner David Wiederholt. The location north of Wilmington is its third. The other two are in Swedesboro and Mullica Hill, New Jersey. Delaware gives 322 BBQ a distinct advantage. From fine dining to barbecue Wiederholt, a graduate of the Culinary Institute of America, has an impressive track record dotted with well-known Philadelphia restaurants, including Neil Stein's groundbreaking Bleu. From 2010 to 2013, he was executive chef and operating partner at The Capital Grille. But in 2014, he launched David & Sons Meats in Swedesboro with a silent partner in the meatpacking industry. “The butchery set in,” Wiederholt said. With his culinary experience, he quickly added barbecue to David & Sons Meat Shop & More. As the name confused some customers, the store morphed into 322 BBQ. (US 322 crosses New Jersey and passes through Swedesboro and Mullica Hill on its way to Atlantic City.) Barbecue, brisket and breakfast There's a long jump from beef to fritters. But when Wiederholt explained it, it made sense. With smoked meats being a breakfast staple, the Mullica Hill restaurant began offering brunch. “It was big and everyone loved it,” he recalls. “But then COVID hit and restaurants couldn’t open. So, we killed brunch. After takeout containers and accessories piled up in the retail area, Wiederholt put his thoughts forward. “What can we do to make this space more productive? he thought. No new offerings could interfere with activity in the busy kitchen. The answer: donuts. The fast-rising sourdough in the recipe inspired another aha moment. “Let’s try the pancakes!” he told his team. “So we started Hill Co. Donuts & Pancake House.” That was over a year ago, and Jersey customers welcomed the additions. Garden State to First State wife Wiederholt has family in Delaware and a friend told her about the Plaza III location that housed the Rosenfeld's Deli and Big Fish Market combo. The former market and deli housed a retail space for the butcher shop, which offers dry-aged steaks, fresh steaks, freshly ground burger mix, poultry, pork and select seafood. The Delaware store is the largest section of the three. After meeting the Big Fish team, Wiederholt purchased the restaurant's assets. The north Wilmington location is the only 322 BBQ with a bar. “The prohibitive costs of obtaining a liquor license in New Jersey make this unique to us in Delaware,” Wiederholt explained. It's also the only one that doesn't charge sales tax to customers. The chef would like the bar to become a community gathering place for people who want a burger and a beer, and the restaurant's proximity to Bellefonte Brewing, which doesn't serve food, has helped. The restaurant gets so much traffic from the barbershop next door that 322 BBQ can offer a $50 gift certificate to the barber who sends it the most business. A labor of love The new restaurant is far from fast food. Making the donuts takes two days, and the popular Cuban sandwich features barbecue-smoked pulled pork. “The Swiss cheese comes from someone else, because I can't make everything,” jokes Wiederholt. The price reflects labor, but every week 322 BBQ offers a burger special for $9.99 down from $17. (During its 20-year stay in the City of Brotherly Love, Wiederholt's burgers landed on the “best of” list). Consider the Bacon Beef Burger, a mix of short ribs with chopped bacon and cheddar in the mix, plus bacon and cheese. on top and pickles, served on a brioche bun with all the bagel seasoning. HOLIDAY STORY: They spend weeks lighting up houses for the holidays. Here's why Wiederholt, who lives about 20 minutes from the Delaware store, focused on the new operation. However, he said, the secret to success is finding good people to run the restaurant when he's not on site. “I worked for Danny Meyer years ago — before Shake Shack — and his mantra was respect the food, respect the employees and put out the best product possible,” Wiederholt said. “The food speaks for itself.” He knows some customers in the area look askance at the barbecue, butcher shop and breakfast combo, especially since the previous tenant didn't live long. “I know who I am and what I’ve done,” he said. “I am ready to go above and beyond. We are agile, small and determined.