Hill Country honors the barbecue and live music capital of Texas and takes its "cue" from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style.
All barbecue is cooked fresh daily on premise in our custom meat-smoking room. Our brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas.
Updated versions of classic Southern sides and sweets, created by executive chef Elizabeth Karmel, include Longhorn Cheddar Mac & Cheese and Peanut Butter & Jelly Cupcakes. Hill Country features a marketplace full of Lone Star State favorites such as Kreuz Market sausage, Big Red soda, and Blue Bell ice cream.
