Showing 19 restaurants
In a land that prizes its barbecue, few pits are more famed than The Salt Lick. — Gayot
Quality meat is smoked daily over seasoned oak firewood in brick-lined pits that have been in operation since the turn of the century. — Gayot
You’re not going to find sauce at Kreuz’s (pronounced Krites), a Lockhart stronghold since 1900. — Travel + Leisure
It’s “worth the drive” to eat at this “venerable” (since 1932) “BBQ heaven” in Lockhart, where fans “get down and dirty” over “stellar" ribs and brisket. — Zagat
This “super-quirky” “joint” just up the road from Fredericksburg is “always worth the trip” thanks to its “unique” Eclectic menu of “Greek, Cajun and Texas fusion” fare. — Zagat
This "fine-dining" room within Fredericksburg's Cotton Gin Village B&B dishes out "tantalizing" American fare...the beautifully landscaped patio strung with fairy lights is a highlight. — Zagat
A “fabulous”, frequently changing American menu that features Hill Country standards is supported by “excellent” service, delivering a “recommend-to-all” experience at this New Braunfels “favorite". — Zagat
On a breezy and beautiful Texas Hill Country day, the covered outdoor biergarten in the back has a great communal feel. — Afar Magazine
This ambitious New American puts out “creative” dishes like pecan-smoked quail alongside a full lineup of steaks; an “attractive” woody setting and affable service help make it “worth the trip.” — Zagat
This Texas legend is serious about barbecue, and it expects no less from its clientele. — Fodor's
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