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Esquire Praises SA’s The Granary ‘Cue & Brew

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granaryForget your Franklin Barbecue in Austin or your barbecue trail through Lockhart and Luling. In the opinion of Esquire writer Josh Ozersky, The Granary ‘Cue & Brew at the Pearl is making “some of the state’s best pulled pork, brisket, ribs and beef shoulder clod.”

Ozersky, in his “Eat Like a Man” blog, published Wednesday, goes on to mention that while the Granary barbecue is good by day, night is when owner Tim Rattray, along with his brother, Alex, turn their restaurant into an “atelier, taking smoked meats to places they’ve never been before.”

We’d like to say that a smoke-blackened pit of a good ‘cue joint is atelier enough for most Texans.  However, San Antonians will be making the final decision on the deliciousness of the Rattrays’ smoked meats and the success of their bold and creative night moves. In the meantime, thanks, Ozersky. We love the praise for these — or any — of our city’s hardworking restaurateurs.

But the real question isn’t what Esquire thinks or what we think. What’s your favorite barbecue place?

In the meantime, The Granary at 602 Avenue A has announced new hours. Starting this Saturday, the restaurant will be open from 11 a.m. to 11 p.m. The market-style lunch will be served from 11 a.m. to 3 p.m. unless it sells out first, then you can enjoy beer and wine on the patio until dinner service begins at 6 p.m. 

The 'Cue at the Granary.

The ‘Cue at the Granary.



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