For Emmy-nominated TV star Anthony Anderson and award-winning Cedric The Entertainer, AC Barbeque is more than just a restaurant—it’s a shared passion project. Together, the longtime friends set out to capture the spirit of a cookout with family and friends. Their Los Angeles location serves up barbeque ribs, chicken, brisket, and other delicious favorites rooted in the food traditions they both grew up around, but it’s been refined and elevated thanks to the pitmasters and culinary pros they have been lucky to learn from.
And just like they do with their audiences, Anderson and Cedric want to be sure everyone who walks into the restaurant feels special. Their goal is to make sure all guests enjoy delicious food with familiar flavors, family energy, and genuine hospitality. Whether they are serving locals from around L.A. or visitors stopping through, AC Barbeque is rooted in culture and community for all guests to feel like home.
With star power like this behind the brand, I wanted to know more. Below are highlights from our conversation about the secrets behind their restaurant’s success.
How important has social media been to building awareness and customer engagement?
It has been a big part of how we share what we do and who we are. Both of us built careers by connecting with audiences, and while that carries over, we have learned in the restaurant business, it’s not enough to just talk—you’ve got to deliver, so we have to be sure what people see online, they will get in the restaurant. Social media has given us the chance to show our fabulous food while sharing customer experiences and celebrating the people behind the pit.
Your concept started as pop-ups at HBCUs and other college campuses. What did you learn from that experience?
We always knew we had much to learn, and the pop-ups became our classrooms. We discovered what young diners wanted: fast, flavorful, and affordable food served with personality. We also got a crash course in food supply and logistics, preparation and service, and customer flow, giving us a blueprint for what it means to run a restaurant—how to keep the pace, serve quality consistently, and manage the chaos that comes with a crowd. By learning from seasoned operators and pitmasters who have done this for decades, AC Barbeque was launched with a solid framework with a focused approach on everything from the smoker to the service counter and more.
How have your Hollywood careers influenced your approach to restaurant ownership?
In show business, you learn how to be part of a team on set while staying creative under pressure. All of that translates here, but the restaurant world humbled us quickly because it is a different kind of work. The key has been to surround ourselves with incredible pitmasters and operators who have been in this game for years. We are the first to say we are students in this business. We came in with passion, but the people around us—our culinary partners, pitmasters, and managers—are the ones who taught us how to channel that passion into something sustainable. Every day is an education, and the more we learn, the more we respect what it takes to do this right.
Do any of your family traditions make their way onto the menu?
Everything on the menu carries history and love, and they give the menu that home-cooked warmth that brings everything together. Our fabulous mac & cheese recipe and other side dishes are directly from the family of Cedric’s wife, Loma. The T-rubs were inspired by Anthony’s growing up in Compton, where family cookouts were everything. Those flavors come from his special backyard moments—smoke in the air, music playing, everybody eating off paper plates. And Cedric’s sauces are all about his St. Louis roots—sweet, tangy, bold. Together, they tell their story through the food.
What’s next for AC Barbeque?
We have just launched our branded product line of signature rubs and sauces to ensure the AC flavors are available to fans of the restaurant everywhere. They can be purchased online, at Kroger stores, and at other retailers. AC Barbeque will also be expanding to more locations in communities that match our vibe in culture and community. Every step we take, we want to keep that authenticity that makes AC Barbeque feel personal and connected.
Can we get one tip for aspiring restaurateurs from each of you?
Cedric The Entertainer: Know your flavor, know your audience, and stay true to your story. The restaurant business isn’t easy, but if you lead with purpose, people will feel it.
Anthony Anderson: The biggest lesson for us has been learning that great barbecue takes time, patience, and teamwork. My advice for up-and-coming restaurateurs would be to work with people who know the craft, stay humble, keep learning, and surround yourself with folks who have been there before.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
