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This historic Hill Country gem has lived through many eras, surviving the Great Depression, an everchanging customer base, and various historic events. After opening as a dinner restaurant by Mary Howell in 1929, it was acquired by Jerry and Mary Martin, who transformed it into a more upscale restaurant. When the restaurant was sold to Dr. Lou Baeten, he reinvented the Grey Moss once more, this time into a steakhouse that quickly became known for grilling its steaks outside on a large firepit. The torch of the Grey Moss Inn has since been passed yet again, re-emerging anew after the pandemic.