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
New York Times
2008-02-29
New York Magazine
2008-01-07
Bon Appetit
2008-01-01
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