Today we’d like to introduce you to Lynn Metcalf.
Hi Lynn, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Both my mother and my grandmother were restaurateurs, and it was the only career I really considered. Even as an eight years old, I was getting paid by the waitresses my mother worked with to do their sidework, and I was hooked. I fell in love with the camaraderie, and the sense of urgency, and the upstairs/downstairs dynamic of the service world. I cut my teeth in many Austin institutions (Magnolia Cafe, Kome Sushi Kitchen, Bufalina, Bouldin Creek Coffeehouse) but began working with BBQ, and this team, in 2006 as a waitress at Stubbs. When Stubbs settled their trademark dispute with McCormick, we were forced to uncouple, at which point we began operating as a separate entity. We rebranded as Do-Rite, and that name was contested by a donut shop in Chicago (lol), and that’s when we came to be Metcalf! I still can’t believe the journey this job has taken me on.
We all face challenges, but looking back would you describe it as a relatively smooth road?
100% yes and no. In one sense, I have been growing the same project for 15 years. I have had so much opportunity for learning and growing, and, in a Wizard of Oz kind of way, I never had to leave home to find what I was looking for. Looking back, the path to this point seems clear. But I didn’t see it from the beginning and there have been times where challenges felt truly overwhelming. All growth is HARD work and the amount of personal development and recalibration required to be ready to receive and maximize (or even be able to see!) opportunities is not to be understated. Surviving 2 rebrands, a global pandemic that put many fine institutions under, as well as all the normal logistical roller coaster of the industry, has taught me not to be attached to a static idea of what the parameters of the job or success are.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I want people to know that there is palpable love and goodwill in our food. We are a small team of people who have worked together for a long time, and we care so much about food quality, individual experience, and constant improvement. Our menu is very classic and straightforward….salt and pepper brisket smoked for 14 hours, buttermilk slaw, pinto beans, banana puddin’, and the like. At a glance, it seems simple, but it is the only place I have worked where I still crave the food after a few years in. In fact, I eat it more than ever. It’s the lack of fussiness and the obsession with quality that gives our food its elegance. Also, we have 3 locations, all of which are great, but our flagship on 290 is on such a special piece of property. It is much more like a giant park than a dining room and we get to watch all sorts of families and communities gather and enjoy the relaxed outdoor space. It feels very special to work in a restaurant and work outside and be able to be so generous with sharing the space.
What sort of changes are you expecting over the next 5-10 years?
It’s very exciting to think about the future. COVID forced us to drill down on every operational detail and ask ourselves really critical questions that required creative solutions. At the time, it was a matter of survival, but now we’ve done that work and are working in a model that is more precise, finely tuned, and user friendly (for employees and guest). We have also gained a sense of fearlessness about the unforeseen and our ability to weather challenges and be open to opportunity. Restaurants are an intrinsic part of human society; timeless and culturally universal. As an industry, we will always be both deeply familiar and on the cutting edge.
Contact Info:
- Email: lynn@metcalfbbqatx.com
- Website: metcalfbbqatx.com
- Instagram: https://www.instagram.com/metcalfbarbecue/?igshid=1u6y8ljsiyi7t
- Facebook: https://www.facebook.com/MetcalfBarbecueGraceland/
