The whole menu

Half a pound of prime brisket, smoked 14 hours over post oak. Pickles, onions, a slice of house rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Salt-and-pepper ribs with a cane syrup glaze, pulled from the pit when they bend just right. House rye and two sides.

Half rack or full rack +$14 · choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Brined overnight, smoked over post oak, then crisped on the fire. House rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Two links made in-house with Texas beef and pork, snappy and a little hot. Pickles, onions, house rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Thick-sliced, peppery and juicy. House rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Chopped brisket on a toasted bun with pickles, onions and our coffee-chile sauce.

Pork shoulder smoked 12 hours, pulled by hand, with apple-cabbage slaw on a brioche bun.

Wood-roasted mushrooms, smoked provolone and slow onions on toasted sourdough.

Three cheeses and roasted green chile in a cast-iron skillet, with a bacon crumb. Ask for it without bacon to keep it vegetarian.

Crisp, tangy and not too sweet.

Pinto beans simmered with bacon, tomato and jalapeño.

Creamy, with dill, celery and egg.

Slow-cooked with smoked turkey and a splash of cider vinegar.

Charred on the grill with chile honey and toasted pecans. On the menu while they're in season.

Baked to order with stone-ground cornmeal and honey butter.

Texas pecans and dark brown sugar in a brown butter crust.

Vanilla custard, fresh bananas and wafers under toasted meringue.

Melted on the pit, topped with chopped brisket and fire-roasted salsa. Tortilla chips for scooping.

Mild, medium or hot

A dozen wings with dry rub, smoked and then crisped on the fire, with Alabama white sauce.

Mild, medium or hot

Cubes of brisket point in a black pepper and vinegar glaze. Dinner only, until they're gone.

Greens from our farm partners, roasted squash, pepitas and buttermilk-herb dressing.

Half a pound of prime brisket, smoked 14 hours over post oak. Pickles, onions, a slice of house rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Salt-and-pepper ribs with a cane syrup glaze, pulled from the pit when they bend just right. House rye and two sides.

Half rack or full rack +$14 · choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Brined overnight, smoked over post oak, then crisped on the fire. House rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Two links made in-house with Texas beef and pork, snappy and a little hot. Pickles, onions, house rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Thick-sliced, peppery and juicy. House rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Brisket, ribs, sausage and turkey with four sides, pickles, onions and house rye. Bring an appetite.

Choose 4 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Chopped brisket on a toasted bun with pickles, onions and our coffee-chile sauce.

Pork shoulder smoked 12 hours, pulled by hand, with apple-cabbage slaw on a brioche bun.

Wood-roasted mushrooms, smoked provolone and slow onions on toasted sourdough.

Three cheeses and roasted green chile in a cast-iron skillet, with a bacon crumb. Ask for it without bacon to keep it vegetarian.

Crisp, tangy and not too sweet.

Pinto beans simmered with bacon, tomato and jalapeño.

Creamy, with dill, celery and egg.

Slow-cooked with smoked turkey and a splash of cider vinegar.

Charred on the grill with chile honey and toasted pecans. On the menu while they're in season.

Baked to order with stone-ground cornmeal and honey butter.

Texas pecans and dark brown sugar in a brown butter crust.

Fall apples and cinnamon under an oat crumble, with vanilla ice cream.

Vanilla custard, fresh bananas and wafers under toasted meringue.

Buttermilk fried chicken on a malted waffle with chile-spiked maple syrup.

Mild, medium or hot

Two flour tortillas with chopped brisket, fried eggs, crumbled cotija, radish and cilantro, with salsa verde.

Mild, medium or hot

Two buttermilk biscuits under house sausage gravy with plenty of black pepper.

Crispy potatoes, peppers and onions with chopped brisket and two fried eggs.

Eggs scrambled with corn tortilla strips, peppers and cheese, with black beans and salsa roja.

Half a pound of prime brisket, smoked 14 hours over post oak. Pickles, onions, a slice of house rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Salt-and-pepper ribs with a cane syrup glaze, pulled from the pit when they bend just right. House rye and two sides.

Half rack or full rack +$14 · choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Brined overnight, smoked over post oak, then crisped on the fire. House rye and two sides.

Choose 2 sides (Fire-Roasted Brussels Sprouts +$1.50) · bread optional

Gluten-free with no bread and GF sides. Our kitchen handles wheat, so cross-contact is possible.

Three cheeses and roasted green chile in a cast-iron skillet, with a bacon crumb. Ask for it without bacon to keep it vegetarian.

Baked to order with stone-ground cornmeal and honey butter.

Creamy, with dill, celery and egg.

Texas pecans and dark brown sugar in a brown butter crust.

Fall apples and cinnamon under an oat crumble, with vanilla ice cream.

Brewed every morning. Free refills when you dine in.

Sweet or unsweet

Squeezed every morning.

Classic or hibiscus

A cold bottle of Texas mineral water.

From a roaster just down the road. Free refills when you dine in.

Texas bourbon, toasted pecan syrup and orange bitters.

Blanco tequila, fresh lime and plenty of bubbles.

Lagers and IPAs from Central Texas breweries. Ask what's pouring.