Daily Blender Exclusive - Hill Country COO John Shaw
2010-01-04
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New York Post - Dining & Wine
2009-12-18
New York Post - Turkey Business
2009-11-11
New York Times - Choice Broadway Seats for Quick Bites
2009-10-18
Michelin Guide - New York City Restaurants & Hotels
2010
New York Times
2009-10-14
Grub Street New York
2009-10-12
Metro Mix Online - Restaurants
2009-10-10
AM New York - Dining Out
2009-09-10
Time Out New York - Barbecue
2009-09
Metro - Keeping it classy with booze, BBQ
2009-07-16
Time Out New York - Eat outings
2009-07-14
The Washington Post - On the Horizon: Hill Country Cookin'
2009-07-01
The Washington Post - Ask Tom
2009-07-01
Hill Country's First Annual Rib Eating Competition
2009-06-6
Click here for more photos from the event.
Eater Online
2009-06-01
The Feedbag Online
2009-5-22
NY Times
2009-04-09
Time Out New York
2008-12-11
NY Times
2008-12-10
Best of Citysearch: New York Restaurants
2008-09-22
New York Times Magazine
2008-09-14
Crain’s New York Business
2008-09-14
Crain’s New York Business
2008-07-14 – 2008-07-20
Eater.com
2008-06-18
eater.com writes:
Hill Country, the ginormous barbecue palace in the Flatiron District, is one of many restaurants dedicated to smoked meat to open in Manhattan over the last few years. However, unlike some of its brethren, HC was commercially and critically successful from the get-go and according to owner Marc Glosserman and operating partner John Shaw, it remains just as busy today. They had the usual setbacks—they went 100% over budget, ran out of food, and lost a pitmaster—but have recovered and are planning to expand. Did Hill Country grow into everything the owners dreamed it would? And how will they do things differently the second time around? We turn it over to them.
People
2008-04-18
Time Out New York
2008-04-16
New York Magazine
2008-03-03
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