Graham Pratt and Anthony Rose have been fans of each other for a long time. When Graham and his wife ran The Gabardine, a popular brunch spot that closed just as the pandemic hit, Rose struck a friendship, rooted in respect, with Pratt.
“We have always had a mutual admiration for each other,” Rose says. “I think the city was bummed when they had to close that spot.”
After a few missed opportunities and bad timing situations, Rose asked Pratt to helm the kitchen at his two eateries, Rose & Sons and The Big Crow.
“I’ve been a fan of both of these restaurants for a long time. I love barbecuing, and I remember when Anthony was building this place I was like, this is so cool,” Pratt says. “This is kind of amazing that I can get both of these spaces as mine, and the timing just feels really good.”
As Pratt makes the menu more his own, he’s created two distinct menus for both Rose & Sons and The Big Crow, with the front, Rose & Sons space taking on a more traditional, deli-inspired feel, and The Big Crow exuding a cottage-like vibe with a more smoke-focused menu.
““In differentiating the two places, what we’re looking to do is have some crossover items for sure, as it’s one team and one chef,” Pratt says. “But we’re driving The Big Crow to be more bbq focused, and then we’re going to go more classic deli/diner and a bit of Tex Mex influences in the back as well.”
New dishes include beet root and potato salad with horseradish, crema and dill, smoked bbq brisket with handmade flour tortillas and fire roasted salsa, a smoked pork and shrimp chorizo, and Texas-style chuck beef chili.
While The Big Crow is currently open for dine in, takeout and delivery, Rose & Sons will open to the public soon, complete with Graham Pratt’s new, revamped menu.