Born in a Chandler Street kitchen in 2020, Southern Junction has earned national attention and has drawn a steady stream of barbecue pilgrims.
Now, it has a place for customers to sit and eat their brisket with a beer.
This summer, after two years of operating Southern Junction as a takeout-only spot at 27 Chandler St., Ryan Fernandez is planning to open his first restaurant, at 367 Connecticut St.
Ryan Fernandez, inventor of Texan-Keralan cuisine, will open his fully licensed restaurant to the public Thursday, in the former Black Sheep space on Connecticut Street.
At a weekend soft opening, Fernandez finally got to see the people his work pleased.
“It just feels great to put my brisket on a plate and get it to people five minutes later,” he said. “My whole crew, we’ve spent three years putting things into boxes and trying to make it nice, and hoping the box doesn’t get tipped.”
Note that the address of the building has changed to 365 Connecticut St., though customers will end up in the same place.
Southern Junction is a counter-service place, like the legendary Texas barbecue pits, so customers choose their own adventure. Head to the bar for a Shiner bock beer or a margarita, or shot of tequila. Or follow your nose through the gated alley to the…
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