San Marcos culinary newcomers aim for laid-back atmosphere at Industry

Cody Taylor (left) and Harlan Scott said the most surprising and rewarding thing about owning their own restaurant has been the opportunity to mentor their 30-40 employees.  (Anna Daugherty/Community Impact Newspaper)
Cody Taylor (left) and Harlan Scott said the most surprising and rewarding thing about owning their own restaurant has been the opportunity to mentor their 30-40 employees. (Anna Daugherty/Community Impact Newspaper)

Cody Taylor (left) and Harlan Scott said the most surprising and rewarding thing about owning their own restaurant has been the opportunity to mentor their 30-40 employees. (Anna Daugherty/Community Impact Newspaper)

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When co-owner Cody Taylor found out about the building from a friend, he saw an opportunity for area residents to create new memories in a place that formerly housed the justice center and an H-E-B.
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Crispy Brussels Sprouts: The popular dish is made with Dijon rum glaze, toasted pecans and chives. (Courtesy Industry)
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Porkey's Pancakes: Buttermilk pancakes are smothered in pork pastor, bacon, blackberry compote and bourbon maple syrup. (Courtesy Industry)
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Smoked Half Chicken: The meat is smoked on-site, covered in chimichurri sauce and served with homemade potato salad. (Anna Daugherty/Community Impact Newspaper)
A ping-pong table is the first thing that greets customers walking into Industry. Behind it, four rows of communal tables lead up to the order counter. The setup evokes the family-friendly, casual feeling owners Cody Taylor and Harlan Scott sought to create when they opened the restaurant in September 2018.

Along with chef Todd Havers, Scott and Taylor opened Industry in the former county justice center south of the square after several years of working in the restaurant business in Austin.

“The world we come from in food is so celebri-tized,” Scott said. “We wanted to create a restaurant that we could just hang out at. We designed it to be your third place: When you’re not at home and not at work, you can come here.”

Not only do they strive for a laid-back style in their decor but on the menu as well. Taylor, who graduated from Texas State University and recently moved back to San Marcos, said the restaurant's founders created the menu to “push the envelope in an approachable way."

"I’m here every day,” Taylor said. “If I’m going to eat here every day, I need a good variety, and I need it to be healthy.”

Scott describes Industry's menu as food they grew up eating, but taken up a notch.

“You can tell we’re Texas boys,” he said. “We have a smoker, but not just for barbecue—it adds flavor without adding calories.”

A simplified kids menu, a large outdoor patio and plenty of parking all embody their goal to draw in adults and families, demographics Scott said can often be overlooked in a busy college town. Scott and Taylor also built in nods to the service industry throughout the building, from the industrial pots they used as planters to the order ticket-style notes hanging on the wall.

“The word ‘Industry’ implies hard work and honesty,” Scott said. “That’s the culture we’re creating here.”
By Katharine Jose
Katharine Jose has written about politics, infrastructure, environment, development, natural disasters and other subjects for The New York Observer, Capital New York, and The New York Times, among other publications. She was an editor for several publicat


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