Restaurants in Hill Country
You’ll pass open fires on your way to the casual dining room at this barbecue joint; eaters get a stack of white bread and one plastic knife with each order of hot rings (sausages) and fat brisket.
You’re not going to find sauce at Kreuz’s (pronounced Krites), a Lockhart stronghold since 1900. They’re best known for their sausages—original and jalapeño cheddar—though they also have a cult following for their beef brisket and pork spare ribs.
Chef Nathan Stevens gave this main square restaurant, an airy space with pressed tin ceilings, a much-needed update. Stevens uses local produce whenever possible, as seen in his earthy beet salad topped with creamy goat cheese from nearby CKC Farms.
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.
Order the signature two-inch-thick pork chop and brisket directly from the pit.