We opened in 2017 in the lot of Cosmic Coffee + Beer Garden. Since then we’ve been dedicated to serving our community by making excellent, inventive barbecue and supporting our local ranches by sourcing all of our meat from small, responsible purveyors in Texas. We call it New School Barbecue.
With our restaurant and bar in South Austin, we have expanded on our “New School BBQ, Old School Service” mission. Come for the barbecue, have a drink at the bar, and explore our retail space. In 2024 the Michelin Guide came to Texas and gave us a star. We held it in 2025.
No commodity meat, ever. Every animal comes from a Texas farm or ranch we know by name.
Floresville · Wilson Co. · 78 mi
Dustin Dean and Jason Peeler own their calves from birth to harvest. The cattle spend most of their lives within 35 miles of the Alamo, and go through the partners’ own plant down the road in Poth.
On the boardBrisket
Harwood · Gonzales Co. · 42 mi
Akaushi is a Japanese red Wagyu. Eight cows and three bulls flew to America in 1994; the Beeman family bought the whole US herd in 2006, and every animal is still DNA-verified to the breed.
On the boardBrisket
Cameron · Milam Co. · 65 mi
Sherwood and Josie McClaren first put the 44 brand on their cattle beside the Little River in 1909. Registered Black Angus, never given hormones or antibiotics.
To confirm Press in Aug 2026 (D Magazine) says the beef now trades as McClaren Farms. Ask which name to use.
Schulenburg · Fayette Co. · 65 mi
Joel Bintliff’s small herd of Akaushi-Angus crosses. Every four weeks a whole carcass comes in and we break it down ourselves, into the porterhouses, ribeyes and T-bones for steak night.
On the boardSteak dinner
To confirm Single source: Texas Monthly on the steak night, read from a search excerpt. No website. Confirm with L&L and the Bintliffs.
Angleton · Brazoria Co. · 159 mi
Ryan Cade and Blake Robertson — the R and the C — breed Wagyu from three Japanese bloodlines: Tajima for marbling, Kedaka for size, Shiname for mothering.
To confirm Only on the printed menu, not on their About page. Which cut?
Mason · Mason Co. · 94 mi
Justin and Missy Crocker grew it out of the family feed yard in 2020, then built their own federally inspected plant, so they see every animal from beginning to end.
To confirm Only on the printed menu, not on their About page. Which cut?
Ennis · Ellis Co. · 162 mi
Trinity River land first settled by the Sands family in 1857. Full-blood Wagyu bulls over Black Angus cows, and never given antibiotics.
To confirm Only on the printed menu, not on their About page. Which cut?
Itasca · Hill Co. · 140 mi
Black Tajima Wagyu, started on rotationally grazed grass and finished on grain for more than 350 days, then processed at their own plant in Itasca.
To confirm Only on the printed menu. The ranch locations and ownership are inferred from matching facts, not stated. Confirm.
Mt. Lucas · Live Oak Co. · 140 mi
Loncito Cartwright’s hogs run loose on South Texas brushland his family has held for four generations, and eat the mesquite beans. We take three or four whole a week, and they reach more than half the menu.
On the boardPulled whole hog · Hop sausage · Pork hash · Bacon ribs
To confirm Sources disagree on the town: Mt. Lucas (Evan LeRoy) or Dinero (San Antonio Report). Both are in Live Oak County.
Driftwood · Hays Co. · 12 mi
Ty and Sara Burk raise Red Dorking, a slow-growing heritage breed, outdoors on rotated pasture — about three hundred birds a week, air-chilled.
On the boardSmoked chicken
Fredericksburg · Gillespie Co. · 65 mi
Glenn and Kathy Beyer opened the market in 1986, and their sons Barry and Brett run it now: a Hill Country meat market and custom butcher, and one of the two places our lamb comes from.
On the boardLamb
The other half of our lamb.
On the boardLamb
To confirm No public record of a ranch by this name. It may be a person (a butcher at Dutchman’s?), not a farm. Ask before it gets a full entry.
County boundaries: US Census Bureau, via us-atlas. Distances are straight lines from the pit.
One Michelin star
Awarded in 2024, the year the guide came to Texas, and held in 2025.
Top 20, new generation
The 20 best Texas barbecue restaurants from the new generation.
Top 50 in the South
The South's top 50 barbecue joints.
No. 5 in Texas
The top 50 Texas barbecue joints.
Opening of the decade
Austin's most important and influential restaurant openings of the decade.
No. 1 new joint
The 25 best new barbecue joints in Texas.
A cut from the shoulder clod, smoked the way we smoke brisket. Beefier than brisket.
Texas beef, trimmed by hand and seasoned with Diamond Crystal kosher salt and 16-mesh black pepper, nothing else. About 14 hours over post oak, then finished in foil — our foil boat — for its texture.
The cheek muscle, full of connective tissue. We bark them with salt and pepper, smoke them for four hours, then finish them in beef tallow.
Yes and no. The hogs come whole from Peaceful Pork, we butcher them here, and we cook them Hill Country style, over direct coals.
We get three or four hogs a week, which is eight racks of ribs at most. We cut those into Bacon Ribs, on Saturdays.
Pork sausage in the style of a German kielbasa, made with Citra hops — the hop that goes into beer. There is no citrus fruit in it.
Yes, of course, if you ask nicely.
Whole wheat and rye grains in a vinaigrette with pickled cranberry, celery, parsley, onion and garlic. Think tabbouleh.
The condiment of Korean barbecue: funky, spicy pickled cabbage. It contains shrimp paste.
A South Carolina side: pork cooked down in its own stock with mustard, served over white rice.
Evan's grandmother's recipe. Beef chorizo out of its casing, fried with red potatoes, topped with cheddar and jalapeño salsa.
A two-meat plate of beef cheeks and whole hog, with frito pie and kale caesar slaw. Then an L&L Burger from the bar.
Thursday dinner, from 5pm. It often sells out.