The Kapchinskie family wants customers to feel right at home when they step into Martin’s Place, a more than 100-year-old institution in Bryan that serves up barbecue “cooked the old-fashioned way.”
The background
Steve, his wife Betty, and their daughter operate this family business that was founded by Steve’s grandfather in 1925. Steve said his grandfather began working as a butcher and decided to barbecue what meat did not sell. His original shop was constructed in the same location where Martin’s Place stands today on South College Avenue, where, Steve said, his family invites customers to slow down.
“We cut everything when it is ordered, not beforehand; we deep fry all fried items when ordered, Steve said. “It definitely is not fast food. When you come, just take a step back in time and relax.”
The history
In 2005, Martin’s Place became an Official Texas Historical Landmark in celebration of its 80th anniversary, according to the Brazos County Historical Commission. In the support research narrative, Steve’s son Brian made his case for the designation.
“Perhaps the majority of Martin’s historical significance comes from its ability to act like a time warp,” Brian wrote. “When a patron walks through the door, they are transported to a simpler time where they can forget their problems and history comes alive.”
The brick building in its place today has not changed much over the years, and that is by design, Steve said, because the family is committed to keeping service “simple and uncomplicated” for its customers, both longtime regulars and new.
“We have our loyal customers who come on a regular basis,” said Betty Kapchinskie. “Customers tell us they remember coming with their grandparents and parents when they were kids, and they are still coming to this day.
On the menu
Martin’s menu features Texas barbecue staples, with customer favorites such as brisket, pork ribs, house potatoes, okra, and chopped beef sandwiches, Steve said, and on Fridays, add smoked chicken to the list. Sides include the classics, such as pinto beans, cole slaw, tator tots, and House German Potatoes.
“We cook on brick pits over live coals; We use oak wood,” said owner and pitmaster Steve, a third-generation Kapchinskie. “It’s all about hard work and sweat, and simple flavors—like barbecue was intended to be.”
