Martin’s Bar-B-Que Joint Serves Up Pork, Brisket and Alligator
barbecue, food, martin's bar-b-que joint, restaurant,
Williamson County’s restaurant scene is smokin’ hot, and it’s no surprise.
Every day, area pit masters continue a proud tradition of serving up the smoky, Southern-style barbecue that helped put Tennessee on the culinary map.
With multiple locations throughout Middle Tennessee, barbecue chains such as Shane’s Rib Shack, Whitt’s Barbecue and Bar-B-Cutie keep customers coming back for more.
And in Nolensville, Martin’s Bar-B-Que Joint serves up the unforgettable taste of tried-and-true pit barbecue.
“I wanted to open a barbecue joint that operated like a chef-run restaurant,” says Patrick Martin, who opened the popular eatery in 2006 and moved to a new, larger location in early 2010. “I wasn’t going to bend our principles about doing it authentic.”
And authentic it is. Using Tennessee hickory and apple wood for a distinct, smoked flavor, Martin cooks a whole hog each night with the goal of selling out the next day. His pulled pork, ribs, wings, brisket tacos and deep Southern specialties such as alligator, po-boys and crawfish have earned the pit master a reputation that keeps patrons returning week after week.
Martin’s eagerness to face any barbecue challenge earned the restaurant a coveted place among The Tennessean’s top 13 restaurants of any genre. Martin’s also was named the Nashville Scene’s Editor’s Pick for best new barbecue restaurant and was nominated to The New York Times as having one of the best sandwiches in America.
Martin’s strikes a chord with Nashville’s music industry in particular. On Saturday nights, guests can enjoy dinner and a show with some of the city’s most talented artists.
The restaurant, which is located along Nolensville Road, is open for lunch and dinner Tuesday through Saturday. Whole-hog demonstrations, off-site sales and catering also are available.
“We serve the real deal barbecue,” Martin says. “We work hard to do it the old, old way every day rather than reinvent the wheel.”
Story by Melanie Hill
Photo by Brian McCord
