Interstellar BBQ serves Michelin-starred Texas-style smoked meats with inventive twists like peach tea-glazed pork belly and smoked scalloped potatoes.
"Interstellar BBQ is a Central Texas-style barbecue joint that decided getting an A in “the classics” wasn’t enough and made up its own extra credit assignments. The brisket, pork ribs, and turkey here hold their own with the big names in the Austin barbecue scene, but it’s the daily specials that make Interstellar interesting. It’s where you’ll find things like frito pie sausages, smoked duck breasts, and tender pulled lamb shoulder served in a warm and fluffy flour tortilla." - nicolai mccrary
"The Anderson Mill-adjacent restaurant from John Bates (of the long-gone but beloved Noble Sandwich Co.) has racked up accolades: it has a Michelin star and was named the second-best barbecue joint in the state by Texas Monthly. The menu includes meats by weight (including sliced or chopped brisket), sandwiches, and tacos. The sides are particularly great. Service style: counter-service with indoor and outdoor dine-in areas; takeout orders can be placed in person or advance preorders online. Days and hours: Wednesday through Sunday, 11 a.m. to 4 p.m. or until sold out. Line situation: Long — arrive early Recommended orders: brisket, peach tea-glazed pork belly, pork spare ribs, beef kielbasa, tipsy turkey, chorizo corn grits, and smoked scalloped potatoes." - Nadia Chaudhury, Erin Russell
"One star The Anderson Mill-adjacent casual counter-service barbecue restaurant is all about Texan smoked meats, led by pitmaster John Bates. This means classic barbecue like brisket and pork spare ribs, along with inventive dishes like citrus- and beer-brined turkey and the iconic peach tea-glazed pork belly. Advanced preorders can be placed online; takeout orders can be placed in person; there are indoor dine-in areas." - Nadia Chaudhury
"The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper, and garlic rub, is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts." - The MICHELIN Guide
"Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper, and garlic rub, is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts." - The MICHELIN Guide
