SA Restaurant Week

August 15-29th, 2015: 3 Course Prix Fixe Menu (Dinner Service Only)

More info

Robert Craig Wine Dinner

Monday, Sept. 21st - Rosé Reception followed by 5 Course Dinner w/Wine Pairings (Reservations Required)

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The Granary

The Granary is a restaurant and brewery that celebrates barbecue and beer. At lunch we serve traditional market style barbecue, while our dinner service presents a progressive, seasonally-driven menu, all enhanced with house craft brews.

We pride ourselves in running a from-scratch kitchen and procuring high quality, responsibly-sourced animals and seasonal produce.

Get to know our team

Our Team

member1

Chef Timothy Rattray

Chef Timothy Rattray’s passion for good food began at a young age. Watching his mother in the kitchen fostered the appreciation for culinary tradition and willingness to experiment that Timothy incorporates into his cooking style today.

Prior to opening The Granary ‘Cue & Brew with his brother Alex, Tim spent time in San Antonio kitchens under chefs Bruce Auden and Andrew Weissman, as well as staging in various cities across the U.S. FOLLOW TIM — @CHEFTIMMYR

member2

Alex Rattray

Brewer Alex Rattray got his first real taste of craft beer while studying abroad in London, England. In between classes, there was always time for a visit to the local pub to sample the ales on draft. This experience, along with a visit to the iconic Guinness Brewery in Dublin, Ireland, set his eyes on quality beer for good.

A small home brewing kit, given as a birthday present from his brother Tim, got Alex brewing and he hasn’t stopped since. After perfecting his home brew recipes and having the opportunity to brew alongside other respected craft brewers, Alex now creates wonderful handcrafted beer for all to enjoy at The Granary. FOLLOW ALEX — @FERMENTOLOGISTR

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All meat responsibly sourced

‘Cue Plates

Served with coleslaw, potato salad, house pickles, and bread

  • 2 meat

    14.10
  • 3 meat

    15.99

*excludes ribs and specials

Sandwiches
  • Pulled pork

    8.40
  • Chopped beef

    8.15
Meat by the ½ lb.
  • Brisket

    9.45
  • Pulled pork

    8.99
  • Sausage

    6.75/link
  • Smoked Chicken

    8.99
  • St. Louis ribs

    8.25
Sides
  • Buttermilk coleslaw

    2.50
  • German potato salad

    3.00
  • Burnt end baked beans

    3.50
  • Smoked collard greens

    3.20
  • House pickles and bread

    1.50
  • Pickled jalapenos

    .60
  • Caesar Salad BBQ

    8.95

BBQ Caesar dressing, buttermilk ranch croutons, hard-boiled egg

Desserts
  • Buttermilk chess pie with cane syrup Chantilly

    6.00
Daily Specials
  • Tuesday - Pastrami Ribs Combo

    17.75
  • Tuesday - Pastrami Ribs A la carte

    15.00
  • Wednesday - Smoked jerk chicken sandwich with pickled pineapple

    10.00
  • Thursday - Coffee & Sorghum Pork Ribs

    10.00
  • Friday - Pastrami sandwich

    10.00
  • Saturday - Homemade Banana pudding

    6.00
  • Saturday - Tri-Tip Steak sandwich with pickled shallots & 'cue mayo

    MP

*Prices are subject to market fluctuation and may change without notice

WELCOME
  • Grilled Oysters barbecue mignonette sauce

    MP
  • Smoke Fried Chicken Wings ask server for current preparation

    13
  • Grit Fritters red eye mayonnaise, country ham "salt"

    7
  • Texas Toast TG buttermilk bread, barbecue butter, cracked black pepper

    6
  • Fried Green Tomato onion marmalade, ranch ice cream

    8
  • Pork Fried Rice smoked pork brisket, cured egg yolk, carrot, celery-chili sauce

    13
  • Charcuterie assorted cured meats and preserves

    18
  • Cheese Board Texas cheeses, assorted pickle garnish, guajillo honey

    15
Savor
  • Smoked Pork Belly sweat tea glaze, grits, vegetable slaw, buttermilk ramp dressing

    21
  • Beef Clod coffee quinoa crunch, tomato caramel, pickled celery, "cornbread"

    19
  • Grilled Quail barbecue butter, Carolina Gold pilaf, chow-chow, barrel-aged hot sauce

    18
  • Brisket Ramen smoked shoyu broth, brown ale noodles, onsen egg, ‘cue shallots, collard greens

    16
  • Flannery Beef Ribeye Filet Montreal Steak seasoning, 'cue buttered potatoes, beet bordelaise

    34
  • Barbecue Board market style fare served with baked beans, potato salad, buttermilk bread, pickles, and ‘cue sauce

    18
  • Smoked Duroc Pork Chop chili, lime, corn

    29
Stay
  • French Toast smoked banana, baking spices, strawberry, bubblegum

    8
  • Buttermilk Chess Pie cane syrup chantilly

    6
  • Soft Serve "Beer & Pretzel" ice cream swirl, mustard caramel, pretzel crunch

    6

*Our menu is very seasonal, thus dishes and prices may change without notice

From Our Brewery
  • Rye Saison

    5.00
  • India Pale Ale

    5.00
  • Brown Ale

    5.00
  • House Seasonal Beer

    5.00
  • Beer Flight

    10.00
  • TG Rootbeer

    3.50
  • Seasonal House Soda

    3.00
  • Shandy House soda mixed with beer and ice for a refreshing twist

    5.00
Local Taps
  • Live Oak Hefeweizen

    6.00

*Our Guest Taps are continuously changing. Stop in to see what amazing breweries are featured on our tap wall and extensive bottle list this week!

Non-Alcoholic Beverages
  • Iced Tea Southern Style

    3.00
  • Topo Chico, Coke, Dublin Retro Creme Soda, Dublin Grape

    2.50
  • Finca Santa Barbara (El Salvador), locally roasted at Brown Coffee

    3.50
Wine — White
  • Magerum "Sybarite" Sauvignon Blanc Happy Canyon California

    12 gls / 45 btl
  • Schneider Riesling Kabinet Nahe, Germany

    14 gls / 50 btl
  • Selback-Oster Pinot Blanc Mosel, German

    14 gls / 50 btl
  • Jean-Michel Gerin Viognier Rhone Valley, France

    16 gls / 58 btl
  • Jordan Chardonnay Russian River, California

    18 gls / 65 btl
Wine — Red
  • Pierre Dupond "La Renjardiere" Cotes du Rhone, France

    10 gls / 36 btl
  • Amancaya Malbec/Cabernet Mendoza, Argentina

    12 gls / 45 btl
  • Beronia Reserva Rioja, Spain

    14 gls / 50 btl
  • Melee Grenache California

    14 gls / 50 btl
  • Hahn Estate "SLH" Pinot Noir Santa Lucia Highlands, California

    16 gls / 58 btl
  • Saldo Zinfandel California

    18 gls / 65 btl
  • Carpe Diem Cabernet Napa Valley, California

    18 gls / 65 btl
Sparkling
  • Contadi Castaldi Brut Rose Franciacorta, Italy

    12 gls / 45 btl
Dessert
  • Vietti Moscato d’Asti Italy

    10 gls / 36 btl
  • Gonzalez Byass "Nectar" Jerez, Spain

    12 gls / 45 btl
  • Meyer Family Port Yorkville Highlands, California

    14 gls / 50 btl

Events

We’ve always got something big planned! We hope to see you at our next event, or invite us to be part of your upcoming occasion.

September 21, 2015

Robert Craig Wine Dinner

More Info

See All events

For parties of 10 or less, please make your reservation with OpenTable.

Find a table

For parties of 10 or more, please use the form below or call us at 210-228-0124.

  • *required

You Provide the Occasion; We’ll Set the Scene.

Whether you’re organizing a wedding rehearsal dinner or a business dinner presentation we’ll work with you to create a memorable event. Use the form below or contact John Eggert via email or 210-228-0124.

  • *required

Contact

Located at the Pearl Brewery

602 Avenue A San Antonio, TX 78215 Get Directions

(210) 228-0124 • thegranarysa@gmail.com

Hours

Lunch
Tue-Sat: 11am-4:30pm

Social Hour
Tue-Fri: 4:30pm-5:30pm

Dinner
Tue-Thu: 5:30pm-10pm
Fri-Sat: 5:30pm-11pm

Reserve

opentable
For parties 10 or less

Call or email
for parties over 10

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602 Avenue A San Antonio, TX 78215 • (210) 228-0124