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Specialties
A fresh hog goes on the pit each day for the next day, resulting in delicious Bar-B-Que. We believe in the importance of good technique and doing things «the right way» and this applies to all of our meats — ribs, chicken and whole shoulders — and scratch-made sides. Most of these sides are made with family recipes just like our desserts, including Southern classics such as Coconut Cake, Pecan Pie and Fudge Pie.
History
Established in 2006.
West Tennessee’s legendary whole-hog Bar-B-Que tradition is the cornerstone of Martin’s Bar-B-Que Joint. The restaurants have been featured on the Food Network, Travel Channel, Cooking Channel, and The Today Show and in publications such as Bön Appetit, Esquire, Conde Nast Traveler, and Men’s Journal.
Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin’s Bar-B-Que Joint in 2006.
We come in at 5 am, every day, seven days a week. From the sides to the sauces, everything is made from scratch every single day. But the bar-b-que actually starts a day ahead, as the process for smoking whole hogs simply can’t be rushed.
Just as Pat learned the nuances of whole hog bar-b-que through years of hands-on experience, his crew of pitmasters also spend time apprenticing before they’re trusted in