Showing 13 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
The Gristmill used to be a cotton gin. Today, the restaurant serves Lone Star State-inspired creations include burgers smothered in queso and jalapeño coleslaw. — Travel + Leisure
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
On a breezy and beautiful Texas Hill Country day, the covered outdoor biergarten in the back has a great communal feel. — Afar Magazine
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