One last supper at the San Antonio barbecue restaurant renewed my appreciation for its legacy.
Tim Rattray says not enough customers were visiting his San Antonio restaurant, which made the Top 50 twice for its innovative menu.
Hint: it's in Texas.
San Antonio chef Tim Rattray visited Dallas last week to be the guest chef at Knife for one in a series of special collaboration dinners benefiting RED*. Throughout the week, Knife’s chef John Tesar invited five chefs including Aaron Franklin of Austin’s Franklin Barbecue and Rattray from
Owner/Pitmaster/Chef: The Granary; Opened 2012Age: 31Smoker: Wood-Fired Rotisserie SmokerWood: Live Oak There isn’t another barbecue joint in Texas with as many menus to deal with as The Granary. They have a lunch menu with traditional barbecue items and a rotating daily lunch special that
Traditional barbecue is having a moment, not just in Texas but around the country. So it’s natural to wonder when the backlash might come. Though it may be overdoing it to call Josh Ozersky’s story in the Wall Street Journal, “The New Barbecue,” a call to arms, he does
Not a typical joint by any means, the Granary is part of the flashy new Pearl retail/residential complex and occupies a renovated nineteenth-century home with high ceilings and dark-brown wood trim. The vibe is hipster carnivore: the music is modern, and the walls are covered with barbecue folk art, such