Amazing Gracie’s opens downtown
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Most people have heard of the expression “hog heaven”, but they may not have the slogan for the new restaurant, Amazing Gracie’s BBQ, “Where hogs go to heaven and you get a taste!”
A large crowd gathered last week for Amazing Gracie’s ribbon cutting, sponsored by the Fayetteville-Lincoln County Chamber of Commerce.
Michael Bradley, his wife, Toby, and their toddler daughter, Gracie, for whom the restaurant is named, cut the chamber’s red ribbon, signifying the restaurant’s official opening.
Amazing Gracie’s offers succulent barbecue cooked in an old-fashioned style concrete pit.
“It puts out a great product,” said Chef Michael.
“We only use hardwood – no hardwood or lighter fluid,” he explained, noting that they also cut the hardwood themselves.
In addition to the pulled pork, BBQ and smoked chicken, brisket and ribs, they offer Brunswick stew, side dishes and a variety of homestyle desserts.
“We make them all from scratch,” Michael said, noting that they don’t use anything packaged or use frozen dough. “It produces a product that is better.”
Today (Oct. 10) Amazing Gracie’s has a promotion where the first 100 people receive a free barbecue sandwich.
“They have to be here to get it, and it’s one per person,” Michael stipulated.
The restaurant is open from 11 a.m. until 3 p.m. daily and for dinner Wednesday through Saturday until 9 p.m. Orders may be phoned in advance at 251-3001, and orders that serve 10 or more can be delivered.
The Bradleys also own Okra, a restaurant that offers upscale gourmet meals and specializes in both traditional and contemporary Southern meals. Okra is located at 113 Main Avenue South, and Amazing Gracie’s is just a couple of doors down the street at 117 Main Avenue South.
Executive Chef Michael Bradley is a native of Tullahoma and has had a love for cooking all of his life.
Chef Michael was raised in Tullahoma and acquired a love of southern cooking at the knee of his grandfather and his mother. After honing his restaurant and kitchen management skills working as a corporate kitchen manager while attending the University of Tennessee, he became a chef at some of the finest restaurants and country clubs. All the while he offered consulting services to restaurants over the southeast and helped them grow their business by improving quality and efficiency.
Several years ago he formalized his culinary education by earning a degree in culinary arts from Johnson and Wales University. He worked with some of the finest chefs in the south and is dedicated to the craft of southern cuisine.
Before moving back to Tennessee, he served as chef and executive chef in restaurants such as Gibson’s Bar and Grill in Chicago (the eighth highest grossing restaurant in the nation at the time) and Café on the Square in Asheville.