Martin’s Bar-B-Que Joint expands to its new location in Spring Hill with plans to open its doors on March 29. The store, located at 2076 Wall Street, will be open seven days a week from 11 a – 9 p. This is the sixth iteration of the nationally recognized barbecue restaurant started by pit master and restauranteur Pat Martin.
Featuring a private dining space and a drive-thru window, the 4,500-square-foot restaurant will offer seating for 180 guests. It will be located on a three-acre site that will also be home to two McConnell Hospitality restaurants, Salty Goat Taqueria and 55 South. A culinary destination, the restaurants will share a beer garden and courtyard, allowing guests to enjoy food from all three concepts in a common dining area.
“We’re looking forward to bringing whole hog barbecue to the Spring Hill community,” says Martin. “We feel blessed to have the opportunity to grow and can’t wait to get to know our new friends and neighbors in Spring Hill.”
True to Martin’s commitment to Southern hospitality, the Spring Hill location will offer a private dining space that is available for a variety of events, including business luncheons, rehearsal dinners, parties and more. With seating for groups of up to 75 people and a variety of menu options, Martin’s offers a flexible space for family, friends, and coworkers to gather no matter the occasion.
At Martin’s, a fresh hog goes on the pit each day for the next day, resulting in barbecue that is just as fresh as it is delicious. Menu standouts include the Pulled Pork Sandwich topped with slaw; Redneck Tacos, featuring a cornbread hoecake topped with pulled pork, slaw and sauce; Smoked Wings tossed in Martin’s Alabama White Sauce; and the Sliced Brisket Tray, featuring juicy brisket served with two of Martin’s scratch-made Southern sides.
In addition to the barbecue and grill offerings, everything on Martin’s menu is made fresh daily from family recipes. The restaurant offers Southern-style sides like Broccoli Salad and Mac & Cheese, as well as desserts such as Coconut Cake and Pecan and Fudge Pies.
About Martin’s Bar-B-Que Joint
Rooted in the tradition of whole-hog barbecue, Martin’s is known for their low-and-slow cooked barbecue, made fresh every single day. Pit master Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in Henderson, Tennessee, before making Nashville his home. It became a consuming passion that eventually led to the first Martin’s Bar-B-Que Joint in October of 2006 in Nolensville, Tenn. Today, there are six locations, including the newest in Spring Hill. Visit the website for additional information.
