Granary owner/chef Tim Rattray and his brother Alex opened the restaurant in 2012 as a place for great ‘cue and brews, but “when [Alex] left to pursue larger-scale brewing opportunities, I felt we needed to round out the dining picture by expressing our personality more completely through liquor and cocktails,” Rattray stated in a press release.
Working with Olaf Harmel of The Modernist, Rattray developed several cocktails including Oma's House Pamploma, a twist on the classic Paloma, and the 36th, made with mezcal, Ancho Reyes, apricot and lime, named in honor of the Mueller family, the building's original residents.
The updated dinner menu will “explore classic and non-classic barbecue preparations and flavors” with savory dishes like pulled pork sliders, burnt end bolognese, grilled carrots basted in barbecue butter, three varieties of Flannery steaks usually only seen in Michelin-star restaurants, as well as house favorites like the brisket ramen and Texas toast.
By February, the Granary also plans to roll out a new brunch menu, complete with egg dishes and pastries, for the Pearl farmers market crowd.
Happy hour — available Tuesday through Friday, 4-6 p.m. — offers special prices on select beer, wine and cocktails, and has been expanded to include snacks like the crispy smoked chicken wings and crispy Brussels sprouts.
