"Getting barbecue in Austin usually involves some mental math to figure out if the quality-to-wait-time ratio is going to be worth it. Usually, we just end up at Micklethwait anyway. The meats and seasonings generally lean classic, but the sides are where things really get fun. Coleslaw gets an upgrade with lemon poppy dressing, and the citrus beet salad tastes like something you’d find at a restaurant with real chairs and tablecloths. It’s also right down the street from Franklin Barbecue, and while you can generally expect a bit of a wait on the weekends, you’ll still be done with dessert before the Franklin folks even make it to the front of the line. " - nicolai mccrary
Richard Casteel