"Look, I take a lot of pride in my roots - which is my food and where I learned to cook it. It was taught to me to never cut any corners on anything and that’s a big part of who we are here at Martin's. Just like the old BBQ joints like the ones I learned to cook, we cook everything on our menu fresh for that very day with the goal of running out everyday. That’s right, I want to run out of food everyday because it means you'll never come into Martin's and not get something that was made fresh for you. We don’t have a freezer. We don’t have a microwave.

The restaurant focuses on simple, classically composed recipes accompanied by a small but carefully selected wine list in a soft industrial space that emphasizes a sense of home. Chef Andrew Little’s expertise and dedication to cooking—not just by the seasons, but by the day— has garnered him praise for the food he serves and the innovative and inspired way in which it is presented.