Construction workers install a smokestack on the roof at Martin’s BBQ Joint in Spring Hill. // Photo by Matt Blois
By MATT BLOIS
Martin’s BBQ Joint is opening a new location in Spring Hill that shares a space with the restaurants 55 South and the Salty Goat.
Martin’s roasts a whole hog every day, and owner Pat Martin said the restaurant is based on the whole hog barbecue culture of West Tennessee.
“We cook everything from scratch,” he said. “All the recipes are either mine or my mom’s or my grandparents’.”
Martin said the two restaurants bought the land in Spring Hill and built the space there. The restaurants share a beer garden in the middle where patrons from any restaurant can eat and drink.
This will be the first location where Martin’s and 55 South are side by side, but owner Pat Martin said he is considering opening more locations like this. The next side by side location will likely be in Nolensville where Martin’s started.
55 South opened on Mar. 20.
Martin is good friends with 55 South owner Jason McConnell. Both companies are partially owned by Fresh Hospitality. Martin explained that Fresh Hospitality invests in promising restaurants, and does most of the accounting and human resources work so the founders can focus on making good food.
“They have all the services that all the big national brands have … that we use to run our business on a day to day basis,” he said. “They target young entrepreneurs with very strong brands to try and help them grow.”
He said his company works closely with McConnell’s and Fresh Hospitality, but there were no plans to merge them into a single company. Other Fresh Hospitality brands include Biscuit Love, I Love Juice Bar and Big Bad Breakfast.
The Martin’s in Spring Hill is the barbecue restaurant’s sixth location. The other restaurants are in Nolensville, Nashville, Mt. Juliet and Louisville. Martin said that he was excited to open a restaurant in Spring Hill because people there are proud of their community.
“I don’t advertise … I think that advertising budget is giving back to youth sports, churches and schools,” he said. “I can’t be successful if they’re very indifferent about their area.”
The restaurant will open on Thursday after the fire marshal checks off on the building’s safety.