Hill Country honors the barbecue and live music capital of Texas and takes its "cue" from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style. All barbecue is cooked fresh daily on premise in our custom meat-smoking room. Our brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas.. Updated versions of classic Southern sides and sweets, created by executive chef Elizabeth Karmel, include Longhorn Cheddar Mac & Cheese and Peanut Butter & Jelly Cupcakes. Hill Country features a marketplace full of Lone Star State favorites such as Kreuz Market sausage, Big Red soda, and Blue Bell ice cream. Our bar offers a wide selection of longneck beers, tequila, bourbon, and specialty cocktails as well as live American Roots Music in our legendary Boot Bar most nights of the week.
Marc Glosserman - Founder & CEO - Hill Country Hospitality
John Shaw - Operating Partner & Chief Operating Officer - Hill Country Hospitality
Elizabeth Karmel - Executive Chef - Hill Country Hospitality
Dina Millan - Executive Vice President, Human Resources & Recruiting - Hill Country Hospitality
Charles Grund Jr. - Corporate Chef & Executive Pitmaster - Hill Country Hospitality
Larry Wiesler - Executive Vice President, Marketing & PR - Hill Country Hospitality
Seth Gurka - Director of Operations - Hill Country New York