Hill Country NYC
30 West 26th Street (Between 6th and Broadway)
Hill Country NYC is a restaurant who’s opening I have been anticipating for years. Before it was a restaurant, it was a competition barbecue team, lead by Robbie Richter, a New York City native and host of the successful and much beloved BBQ-NYC event.
Robbie and his partner/primary investor Marc Glosserman have done what many has thought to be impossible — exactly duplicate a real, Lockhart-style Texas barbecue restaurant (see previous OTB post) in the heart of Manhattan. Glosserman has spared absolutely no expense, almost to the point of insane ridiculousnesses, in re-creating a true Texas Hill Country experience, down to the most minute detail — Post Oak from Texas is trucked in for smoker fuel, and even the beers, soft drinks (Big Red! RC! Mexican Coke!) and ice cream (Blue Bell!) are the real deal, all imported from the Lone Star State.
Perhaps one of the most key imports at the restaurant is their use of Kreuz (pronounced KRYTES, rhymes with Kites) Sausage, which is one of the most famous hot link producers and BBQ restaurants in Texas. In fact, I would say that the whole aesthetic of the restaurant looks remarkably similar to Kreuz, with the exception of it being two stories and they can’t legally have open fire pits in the middle of the floor. Other than that, you might as well be on Highway 183, not 26th and Broadway. And the Q? Let’s just say the bar has been raised, and this place hasn’t even opened yet!
There’s an awful lot of photos here and I don’t have the energy tonight to annotate them all, but I’ll get them filled out later. In the meantime, enjoy… I certainly did.
The restaurant’s soft opening also served as a promotional event for a number of Texas Hill Country wines, so some of the dishes here, such as some of the hourderves, may have been served specifically for this event and will not appear on the final menu.
Hill Country NYC opens on Friday, June 8.
Hill Country’s space on 26th Street near Broadway.
A large welded steel 5-pointed star in the entranceway indicates you’re entering the Texas Embassy.
New York has finally gotten its real Texas Barbecue. Click on the “Read the rest of this entry” link below for more!
The meal ticket. No girls, there is no @#$%^&* vegetarian option!
Capiche? Y’all get it?
Huge piles of corded Texas Post Oak line the back of the dining room, used as smoking wood for the pits.
Upstairs Seating Area
Big Red, THE definitive Texas soft drink, made with real sugar. Coca-Cola from Mexico, also made with sugar, is in the background.
If Big Red or Coke isn’t your speed, there’s always Royal Crown.
Pit Beef pops.
Meritus, a very nice Cabernet Sauvignon blend from Texas that goes very nice with BBQ. 14.5 percent alcohol, its got a kick like a mule.
This is one of the Texas dessert wines that was offered for tasting.
Brisket pops, nice and smoky.
Red Cabbage Slaw
Downstairs dining room seating
Hill Country’s BBQ sauce. I like that they named it “If you gotta have it” — Texas style Q doesn’t really need sauce, and several places, such as Kreuz, outright refuse to serve it. However, its a good BBQ sauce and its good for using a little bit on the side.
A view of the bar area.
Kreuz Sausage, imported from Lockhart, TX.
Mac and Cheese, which we thought was excellent.
Peanut Butter and Jelly Cupcakes.
Brownies with Ancho Chili, Dried Cherry, Scharffen-Berger Chocolate
Prosciutto-wrapped Dried Figs.
Bacon Peanut Brittle
Blue Bell ice cream, FEDEXed from TX.
Me and Gourmet editor Sara Moulton
Radishes with Lima Bean spread
Green Bean Casserole. This is the fancy, made from scratch type. No canned soups or veggies here.
BBQ beans, which is decidedly the spicy, savory, non-sweet type.
Owner Marc Glosserman (right)
Marc opening the pits
Hill Country has 3 of these Ole Hickory pits, each of which has a smoking capacity of 1000lbs of meat.
An antique meat bucket
Pitmaster Robbie Richter with “Big Lou” Elrose, his right-hand man.
A whole smoked beef brisket
Pitmaster Robbie Richter
This is a “finishing pit” which is used to hold the BBQ for service.
Executive Sous Chef Richie Caruso, who will be driving the non-BBQ menu and runs the kitchen operations for Hill Country. Rich hails originally from Rosa Mexicano.