HILL COUNTRY BARBECUE MARKET
Pete Daversa
Inspired by the grand old meat-markets-turned-barbecue-joints of Central Texas, Hill Country honors the barbecue and live music capital of Texas, in the heart of New York City.
Taking its’ “cue” from legendary Texas barbecue establishment Kreuz Market and its’ distinctive, dry-rub style, Hill Country’s brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak. The barbecue is served in butcher paper, counter-style by the pound, with traditional trimmings, including updated versions of classic Southern sides and sweets created by Executive Chef Elizabeth Karmel. Hill Country features an extensive menu of longneck beers, tequila, bourbon, and specialty cocktails, an all-Texas wine list and a marketplace full of Lone Star State favorites, such as Kreuz Market sausage, Big Red soda, and Blue Bell ice cream.
