:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65630267/granary_lede_HR.0.0.jpg)
San Antonio barbecue restaurant The Granary, known for its new-school smoked meats dishes, is closing, as reported by Texas Monthly. Its last day of service will be on Saturday, November 30 at 602 Avenue A in the Tobin Hill neighborhood.
The reason behind the shutter? There weren’t enough customers, as chef and co-owner Tim Rattray told Texas Monthly, as well as increasing meat prices. The decision to close was made over the weekend, during which the restaurant participated at the Texas Monthly BBQ Fest.
The Granary opened in 2012, making it one of the earlier restaurants to open in the mixed-use development The Pearl District in the Tobin Hill neighborhood. The restaurant landed in the top 50 best barbecue joints of the state list from Texas Monthly in 2013 and 2017 (the last time it was updated).
Granary’s menu reflected a different approach to the expected idea of what Texas barbecue is, especially during table-service dinner. New-school plated dishes included the beef clod (a shoulder cut from the cow) served with coffee quinoa and tomato caramel, diver scallops with the restaurant’s oft-used and popular barbecue butter (make with smoked brisket fat), and brisket ramen, which the restaurant had been making before it became more of a thing across Texas. There were two brisket options: the lean cut paired with Thai dressing, and then the fatty one with kimchi, puffed rice, and a soy-based barbecue sauce. (The lunch menu is counter-service where smoked meats available by weight, as well as the sides and such.)
Rattray’s other restaurant, comfort food spot Fontaine’s Southern Diner, will remain open, which opened earlier this summer.
