On a sunlit Wednesday afternoon in early December, Myron Mixon sits at a wooden picnic table on the back patio of the new Wynwood barbecue joint Pride and Joy. His long white hair is pushed away from his fleshy face. His thick beard is speckled with dark whiskers. His black short-sleeved shirt fits snugly around his proud, round belly, hinting at a love of whole hogs and brisket sandwiches dipped in au jus. In the distance, the sweet smell of burning wild cherrywood wafts across the restaurant's 220-seat indoor dining room.
"These girls are looking skinny!" he says in a lilting Georgia accent to a passing waiter while referring to my colleague and me. "Get me an order of the baby-back mac 'n' cheese." Judging by the amount of food he's ordered, it appears he's intent on wheelbarrowing us out of the place, which has been open only about a month.
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