Drawing on the momentum of his success, the growth that seemed to be
underway in the downtown district, and—naturally—his passion, creativity,
and willingness to think outside of the box, Abston opened the doors to The
Tin Cow in 2012, offering something unexpected, delicious, and undeniably
fun. More of an all-around family-friendly concept than Hopjacks’ late-night
crowd pleasing offerings, The Tin Cow is built solidly on the foundation of just
what the name implies: the divine bovine. All iterations of handcrafted gourmet
burgers make up the menu, from premium-grade Angus beef to even more
choice meats like American Kobe. No mere ketchup and mustard here—the
dressings are just as imaginative as one might expect from a foodie like Abston,
piling on everything from applewood bacon to Spam and pineapple. But beef
isn’t the only thing on the bun—lamb, bison, venison, turkey, crab, black bean,
and even vegan patties also hold their own; and the customization of all things
from the burgers to the “snacks” of freshly-made chips, fries, and pork rinds
means that The Tin Cow truly is in a herd all its own.
Abston’s idea wasn’t just for the burgers and fries, however. He wanted to
shake things up—literally—and the menu of milkshakes does just that, offering
everything from classic vanilla and chocolate to “spiked” shakes so creamy and
decadent that the buzz you’ll get from slurping one down is just the cherry on
top. In its past six years of operation, the burger joint has definitely become a
cattle call, and such success has whet Abston’s appetite to expand, likely in the
form of franchising the brand to take it even further.
The whole venture has been exciting for this local guy with a few off-the-wall ideas, and his brands have certainly
done their share to feed the community in more ways than
one. “I love being able to bring something really different
to Pensacola that people can’t get anywhere else, and these
restaurants have also created so many jobs and learning
opportunities for people,” says Abston. “We have nearly 150
employees now and have helped provide employment for
hundreds of college students, countless single mothers and
fathers, veterans, and career hospitality people that love this
industry. By no means could I do this alone—we’re all a team,
and the success of these restaurants relies on that team.”
If Abston and his restaurants are any proof, those people
that love the industry are the ones that are keeping things
interesting, offering something unique to their diners, and
eating up every minute of their success.
“I love being able to bring something
really different to Pensacola that
people can’t get anywhere else, and
these restaurants have also created
so many jobs and learning opportunities
for people,” says Abston.
Joe Abston
50-51 Coastal Cuisine - Joe Abston.indd 2
3/25/18 1:34 PM