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Monday, August 17, 2009

Hill Country Restaurant and New York CityTo kick things off for my Penn Foodies series, here's a great inspirational story about one Penn alum entrepreneur who went from the telecom world to tremendous success in the restaurant world.

After working in the telecom world for a number of years (Centric Telecom, eLink Communications), Marc Glosserman (C'96, Sigma Chi) went on to earn his MBA from Columbia University where he won seed funding for his first restaurant venture, "Hill Country Barbecue Market", by the school’s Eugene M. Lang Entrepreneurial Fund’s new business plan competition.

Not only is "Hill Country" considered a hot new restaurant in NYC (30 West 26th Street), but it has been given great reviews by the NY Times, NY Magazine and The Wall Street Journal to name a few.

And what makes his restaurant so unique? I'll give you a hint. You're going to need a lot of napkins!

Continue reading...

It's all about Texas barbeque at "Hill Country" ...and it stems from Marc's grandfather who was the mayor of Lockhart, Texas where his family dates back four generations.

Per Marc, as a child,
Hill Country Barbeque"I looked forward to my Texas visits, where I indulged in all the local traditions, including eating smoked sausages and barbecue at the legendary Kreuz Market, drinking Big Red Soda, cooling off with Blue Bell Ice Cream, and enjoyed the sounds of Austin’s rock, blues and country music. Whether I was listening to my grandfather’s proud tales of growing up in the Lone Star State, or traveling with family and friends through Central Texas “Hill Country,” these are the memories that inspired me to open a New York City restaurant to honor the barbecue and live music capital of Texas."
Tell me you're not salivating after watching that video above! Incidentally, the most popular item is the Brisket (Marc’s favorite is the Prime Rib!).
"No other barbecue place that has opened in recent years has gotten it so right, right out of the gate. Hill Country is one of the finest new barbecue spots to open in New York in quite some time. The brisket is a thing of balance and beauty." -NY Times
And with the quote above, I don't think you can go wrong with whatever you order!

Check out his menu below! +/-

...And if you think you've seen the "Glosserman" name before on DT, you're right.  Let's not forget about Marc's younger successful filmmaker brother Scott Glosserman (C'99, Sigma Chi, Friars)!

Hill CountryGet in touch with Marc: marc at

Visit Hill Country and be sure to tell Marc you read about him on DT!

More posts about Penn entrepreneurs HERE


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