Six years after opening The Granary ’Cue & Brew, Tim Rattray knew something had to change. Sure, he was hailed nationally by Esquire as the “future of barbecue” for transforming post-oak smoke into a sophisticated ingredient in a culinary repertoire. The acclaim led to a full dining room and visits from chefs around the country who came in to produce special dinners. The restaurant was cruising comfortably. But for Rattray, it was almost too comfortable.
Read more at: https://www.sanantoniomag.com/June-2019/The-Granarys-Fresh-Course/