Greg Gatlin opened Gatlin's in 2010 with his family behind the counter, and it helped kick off Houston's craft barbecue revival by going back to wood-fired offset pits at a time when many kitchens relied on push-button smokers. The style blends East Texas and Central Texas: salt and pepper brisket, spare and baby back ribs, and Southern sides that taste like Sunday dinner. The dirty rice is the one people talk about, along with mac and cheese, baked beans and fried okra. The current home on Ella Boulevard is a comfortable, busy spot that opens for breakfast, and daily features like smoked bologna sandwiches and fried catfish give regulars a reason to come back midweek.
What to expect
- Order and pay at the register, take a buzzer, and pick up your food when it goes off.
- Drinks are self-serve.
- A medium-size dining room at the end of a strip center, with a private room for groups.
- Delivery covers several parts of Houston, and online orders earn rewards points.
What to order
- Pork ribs
- Dirty rice
- Salt and pepper brisket
- Smoked bologna sandwich (when featured)
- 2010Since
- Greg GatlinFounder
- East Texas meets Central TexasStyle