he sheer amount of cattle and pigs in Hill Country, Texas, guarantees the region has a solid reputation for a stellar cookout. Specializing in ribs, sausages, and beef brisket, this resto will tempt your nose with aromas of oak smoked meats and sauces coming from the pit master, Robbie Richter.

Under Marc Glosserman's family of restaurants, Executive Chef Elizabeth Karmel is in charge of creating delicious Texan barbecue specialties for diners who aren’t afraid to smack their lips and forgo the traditional fork and knife. Situated down the street from two notable BBQ restos (Blue Smoke and RUB), Hill Country BBQ plans to serve up some serious product by placing their faith in the special sauces and Richter’s grilling talent.
-E.J.