After a quick makeover, Grand Central is ready to re-emerge as Barn & Company. The team behind Hubbard Inn will open the doors to its newest spot this weekend to coincide with the Taste of Lincoln Avenue and, in addition to having a booth at the popular street fair, will offer a full bar and an abbreviated menu at the restaurant.
Chef Bob Zrenner, along with the newly named BBQ pit master Gary Wiviott (one of the founding members of LTH Forum and the author of Low & Slow: Master the Art of Barbecue in 5 Easy Lessons), will offer a limited "smokehouse sampler" menu featuring half-rack of BBQ ribs, pulled pork sliders and sides including cole slaw and corn on the cob.
The restaurant will be open Saturday and Sunday this weekend, but will then close down to finish refining the menu and complete further training with the staff. Barn & Co. will then officially open on Aug. 11. When it does, diners will be introduced to a variety of BBQ, from baby back ribs featuring a variety of sauce options (created by Wiviott); pulled pork; Mikeska hot links from Texas; brisket; rib tips and chicken. The menu will also feature a variety of non-barbecue items like burgers, salads, tacos, sandwiches and quesadillas.
Wiviott replaced original pit master Calvin Woods about a month ago. Woods left the team due to "philosophical barbecue differences," according to co-owner Daniel Alonso.