Restaurants in Hill Country
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.
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.
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.
Believe it or not, the most famous barbecue joint in Texas, the Salt Lick, is easy to miss—if your windows are rolled up. Roll them down, and the smoky scent from the divine mesquite-fired pit will draw you right into the parking lot of this ever-expanding low-slung temple of meat.
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.