Best bbq in austin yelp7/14/2023 ![]() If you’re hoping to try some of the best briskets in the world and you’re willing to wait in line, then YES. Is Franklin Barbecue worth it? Depends on what you value. They’re definitely good, but they’re not as good as some other spots in Austin like Mickelthwait and Terry Blacks. Here’s something you might not know about Franklin Barbecue: the meat is the star of the show here (it’s seriously perfect), and so they don't put a lot of effort into the sides. Celebrities like President Obama, David Chang, and Jimmy Kimmel have eaten at Franklin.People start getting in line as early as 5 am, even on weekdays.It’s a pretty small, no-frills restaurant in east Austin.Aaron Franklin has won a James Beard Award (he’s a big deal!).They open at 11 am and stay open until they sell out (typically around 2 pm).Franklin Barbecue is known for having the longest bbq lines in Austin.EVERYBODY knows about Franklin! Here are the quick facts: If you’re researching the best bbq in Austin, you’ve already heard about Franklin. It’s impossible to talk about the best bbq spots in Austin without having Franklin near the top of the list. (But don’t do that - the dessert is too good to miss.) And the peached tea pork belly is SO decadent, you might just want to call it dessert. Interstellar also offers a few unique types of meat, like their St Louis ribs: they use a housemade dry rub and the result is a slightly spicy rib that falls off the bone. The pulled pork is excellent (try it on a sandwich and be sure to smother it in their yummy bbq sauce). And it shows! That brisket is delightfully soft and literally dissolves in your mouth with a rich, smokey, salty flavor. Interstellar honors its commitment to always start with the best products and then treat them carefully (no shortcuts here!) to create the very best bbq in Austin. They smoke their meats low and slow on clean Post Oak smoke. The line will be decent, but since it’s not in a touristy part of Austin (it’s in really far north Austin), you won’t have the same crowds that you’ll find at La Barbecue or LeRoy and Lewis. Interstellar BBQ (from the team behind Noble Sandwich) has some of the very best briskets in Austin. Frost Tsuji Architects designed the overall restaurant and courtyard, working with Len Brackett to create the izakaya façade and interior carpentry.One of the new kids on the block, but their bbq is SO good. The Building is a complete restoration of two existing structures: one a 1906 earthquake cottage, the other a 75 year old mechanics’ garage. The bar is a single slab of hinoki cedar that separates guests from the open kitchen. He made the interior booths from 100-year-old Redwood wine casks, and used the iron-rich red soil from Sylvan’s childhood home in Nevada City for the mud walls. Sylvan’s father ( East Wind, Inc.), who apprenticed as a temple carpenter in Kyoto, built the space using post and beam construction and hand-planed wood. We make our own tofu, umeshu, umeboshi and other fresh pickles. Our Wasabi root is grown in Half Moon Bay and ground on a sharkskin board. Our udon is kneaded, rolled and cut by hand. We grill pasture-raised chicken over a binchotan-burning Yakitori Grill. Rintaro is the food of a Japanese Izakaya by way of California. Rintaro hand-rolled udon “carbonara” with a raw egg yolk, butter, ginger, scallion and freshly-shaved katsuobushiĢ020 Kamptal, Austria (Zweigelt, Sanct Laurent, Pinot Noir) Rintaro hand-rolled udon with two fishes dashi broth scallion Garlicky shoyu-marinated chopped San Diego Bigeye tuna over rice with a raw egg yolk, ume sesame and Ariake nori Rice and Becker Lane pork, Meiji tofu, Yamaki barley miso, ginger, hot chili and sansho pepper Housemade silken tofu with Meiji soy milk, freshly shaved katsuobushi, ginger, scallion and shiitake shoyuįancy folded omelet with Riverdog Farm eggs and freshly shaved katsuobushi dashiįried San Francisco anchovies "Southern Barbarian" style with carrot, onion and kumquat in a spicy vinegarīecker Lane Berkshire pork gyoza with chicken foot jelly and "wings" Bragg black cod with Hikari Farm cucumbers in a sweet vinegar Hikari Farm chrysanthemum greens with charcoal-grilled Sonoma Liberty duck breast and kumquat Hikari Farm mizuna, tokyo turnip, fuji apple, scallion and Monterey Bay squid with mustardy sweet white miso Sashimi plate for two with pacific mebachi, Baja kanpachi, konbu-cured hirame and Half Moon Bay wasabi Konbu-cured San Francisco hook and line halibut with Half Moon Bay wasabiīaja yellowtail amberjack with yuzu kosho and Half Moon Bay wasabi Wild pacific bigeye tuna with wasabi leaf pickle and Half Moon Bay wasabi ![]()
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