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Originally posted by AllenInWV:
I can't recall the name of the place, but the hotel restaurant at The Hotel Contessa on the Riverwalk was really good.

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The Granary ’Cue and Brew

Opened: 2012
Pitmasters: Tim Rattray, 34, Matt Coogan, 34
Method: Oak; indirect-heat pit
Pro tip: Go on a Tuesday for killer pastrami beef ribs.

From the outside, the Granary looks like hipster barbecue. The place inhabits a remodeled nineteenth-century house across the street from the brewery building in the Pearl development, with its pricey condos and upscale bakery. Inside, the place is sheathed in dark wood paneling and lit with filament bulbs. At one end is an anatomical image of a pig, its parts labeled in French. French! Curmudgeons who appreciate grungier spots where even the walls have smoke rings may well grumble. Until, that is, they try the meat. The well-barked brisket, though a touch dry, is incredibly flavorful. So are the pork ribs and the juicy chicken. A dual-purpose business, the Granary also brews beer, and Tim Rattray comes up with great sides like smoked collard greens and delicious burnt-end baked beans, not to mention desserts like bread pudding. Maybe the Granary has some old-school Texas in it after all. Rating: 4.25. 602 Ave A, 210-228-0124. Tue–Sat 11–4:30.

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Originally posted by PD:

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Originally posted by HayesGreener:
My congratulations to your new Airman, welcome to my Air Force!

Thanks, HG. Between the Army, Navy, and Air Force experiences of his grandfathers and uncle he chose AF. After next weekend he heads to Shepard in Withita Falls for the next phase. He aimed high so he’s got a tough road ahead of him.

I just don’t understand this abstinence thing with the military today. I got two solid days of drinking after boot camp.