Greg Gatlin never imagined his culinary journey would evolve beyond barbecue. What began as an 800-square foot restaurant in 2010 has blossomed into a Houston dining empire that celebrates both traditional flavors and innovative fusion cuisine. Today, Gatlin operates two successful establishments — Gatlin’s BBQ and Gatlin’s Fins & Feathers — that have become integral parts of their neighborhoods, drawing long lines of eager diners and transforming once-quiet streets into bustling culinary destinations.
The barbecue foundation
Gatlin’s culinary empire began with a simple vision: Serve exceptional barbecue in a modest setting. Gatlin’s BBQ, the flagship restaurant, started operations in a cramped space with a smoke room added to the back. The location, nestled on a quiet side street with mostly residential properties and a single bar called Cedar Creek, seemed unlikely to generate significant foot traffic.
However, the quality of the barbecue spoke volumes. Within months of opening, long lines began forming outside the small building. Passersby would drive by, wondering what could draw such crowds to this unassuming establishment tucked away from Houston‘s main thoroughfares.
The success transformed not only the restaurant’s fortunes but the entire neighborhood character. What once was a quiet residential area gradually evolved into a vibrant dining district, with bars and commercial establishments opening nearby…