Bryan - College Station Edition | May 2026

Dining

BY CARRIE TAYLOR

Bryan’s oldest family restaurant serves up timeless barbecue 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, 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 denitely 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 Ocial 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 signicance comes from its ability to act like a time warp,” Brian wrote. “When a patron walks through the door, they are transported to a sim- pler 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 com- mitted to keeping service “simple and uncompli- cated” for its customers, both longtime regulars and new. “We have our loyal customers who come on a regular basis,” Betty Kapchinskie said. “Cus- tomers 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

Martin’s menu features Texas barbecue staples, with customer favorites such as brisket, pork ribs, house potatoes, okra, and chopped beef sandwiches.

PHOTOS COURTESY MARTIN’S PLACE

Steve said the business was founded by his grandfather in 1925 as a butcher shop.

Guests are invited to slow down at the restaurant.

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 avors—like barbe- cue was intended to be.”

W. VILLA MARIA RD.

3403 S. College Ave., Bryan Facebook: Martin’s Place OLD COLLEGE RD.

BRYAN COLLEGE STATION EDITION