The Story Behind the Smoke
Chef‑driven BBQ, built on real oak, craft, and generous hospitality.
We opened 322 BBQ to do one thing exceptionally well: cook honest barbecue with patience and pride. Every tray starts with hand‑rubbed meats smoked over onsite oak, then finishes with scratch sides, house‑ground burgers, and a sweet touch from our Hill Donut Co. family. Two towns, one standard—fresh‑smoked, craft‑minded, and unapologetically generous.
Chef‑Owner David Michael Wiederholt
"Real food, real ingredients, real damn good BBQ. If we can't make it from scratch, we don't serve it."— Chef David Michael Wiederholt
A Culinary Institute of America '97 graduate, Chef David pairs fine‑dining technique with down‑home hospitality. He earned his stripes at Union Square Café, Stephen Starr's Buddakan and Barclay Prime, The Capital Grille, and The Oceanaire Seafood Room before launching his own ventures.
Today he leads 322 BBQ, Hill Donut Co. & Pancake House (featuring fresh made brioche donuts and weekend brunch), and DWsalt.com Catering, turning smoke, fire, and scratch baking into unforgettable meals. He has taught guest classes at the New York Restaurant School and Walnut Hill College, mentoring the next generation of chefs.
Chef David has cooked in the James Beard House on multiple occasions and continues to push the boundaries where smoke meets sweet, committed to local farms and community causes—most notably the Wings of Steel youth sled‑hockey team.
Press & Praise.
"Best brisket I've ever had! The smoke flavor is incredible and you can taste the quality in every bite."
— Sarah M., Wilmington"From scratch everything! The brioche buns are incredible and the sides are restaurant quality."
— Mike T., Mullica Hill"Chef David's attention to detail shows in every dish. This is real BBQ done right."
— Jennifer L., PhiladelphiaWhat Makes Us Different.
All‑Scratch Kitchen
From sauces and rubs to pickles, donuts, and ice cream, everything is made in‑house in Chef David's kitchen—exhaustively and proudly.
No Shortcuts, Ever
While others drop frozen food in a fryer, we smoke it low and slow, hand‑mix it, bread it, juice it—everything is the real deal.
Staff & Guest Focused
We invest in our team's growth and go above and beyond for guest satisfaction, because great food is only half the experience.
Smoke × Sweet DNA
Sister brand Hill Donut Co. supplies the fresh made brioche‑donut rolls that cradle our burgers and sandwiches, bringing a sweet edge to our savory craft.
Local & Seasonal
Menus highlight Jersey blueberries, Holtzhauser peaches, Hy‑Point Dairy cream, and other regional favorites.
Award‑Winning Cred
First‑place Philly Burger Brawl winner, featured in Philadelphia Magazine "Best of Philly" and Best of South Jersey Magazine.
Our Locations.
Wilmington, DE
1845 Marsh Road
Full bar, craft cocktails, espresso, house-made ice cream. Plus Hill Donut Co. fresh made brioche donuts and weekend brunch.
Mullica Hill, NJ
1 S. Main St., historic Old Mill
BYOB, shaded picnic grove. Home to Hill Donut Co. with fresh made brioche donuts and weekend brunch.
Beyond the Restaurant.
Through DWsalt.com Catering, we bring Chef David's 'Small details, big impact' philosophy to weddings, corporate events, and backyard parties. We proudly support local farms like Holtzhauser Farms and the Wings of Steel youth sled-hockey team.
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