Openings

Hill Country Opens With a Texas Menu and a Half-Burned Piece of Oak

The Man, Rick Schmidt of Kreuz Market in Texas, passes the half-burned torch.
The Man, Rick Schmidt of Kreuz Market in Texas, passes the half-burned torch.haha Photo: Josh Ozersky


Hill Country, the new barbecue restaurant Rob and Robin unveil in this week’s Openings, has given itself a double challenge: It’s opening a stone’s throw from Blue Smoke and RUB and, if that weren’t enough, also attempting to emulate Kreuz Market, the most celebrated barbecue in all of Texas – the equivalent of trying to build a Katz’s in Corpus Christi. The restaurant’s menu, captured here in all its spartan glory, reflects its Texas aesthetic: Beef is the main event, and sides and sauces are areas of minor concern. The place is trying to marshal all the barbecue karma it can: Kreuz pitmaster Rick Schmidt has given the place his blessing, even bringing a half-burned log from Kreuz to ignite the first Hill Country fire. “If they keep the coals and embers going, the fire will be continuous,” the famed pitman says.

Restaurant Openings: Hill Country, Caffè Emilia, and Park Avenue Summer [NYM]

Hill Country menu

Earlier: Hill Country to Challenge Blue Smoke, RUB on Their Own Turf

Hill Country Opens With a Texas Menu and a Half-Burned Piece of Oak