Martin's Bar-B-Que Joint
4.3 (1,352)restaurant
4.3 (1,352)West Tennessee whole-hog barbecue smoked for over twenty hours daily, paired with scratch-made sides and pies.
Description
Smokers are fired up at 5 AM every morning, carrying on a process that began in Nolensville in 2006. Barbecue is prepared a full day ahead of serving, accompanied by family recipes across the rest of the board. In Spring Hill, the venue pairs indoor and outdoor seating and private dining with a beer garden featuring Saturday live music.
Good to know
Casual dress code