Leroy and Lewis Barbecue
Barbecue restaurant · South Manchaca ·
Smoked meats with unique cuts & locally sourced seasonal sides
Smoked meats with unique cuts & locally sourced seasonal sides
"While most of the pitmasters in Texas battle over who makes the jiggliest brisket, Leroy and Lewis turns underdog cuts into headline acts. Towering beef ribs share the stage with chuck roast that’s as beefy and tender as any steak, and even vegetables like miso-glazed carrots have been slow-smoked to bring out their hidden sweetness instead of tossed on the menu purely for a pop of color. This is a place that lists “sliced beef” on the menu without sounding like a Luby’s-inspired pop-up. Beef cheeks are smoked and confited until they fall apart at the sight of a fork, and nothing feels fussy for the sake of it. But because this is Texas, brisket still makes an inevitable appearance—and it’s nearly perfect. It just happens to be part of an elite lineup that proves Texas barbecue isn’t defined by a single cut." - nicolai mccrary, kevin gray, nick rallo
"As one of the four Texas barbecue restaurants recognized with Michelin stars in 2024, it helped mark the Guide’s first barbecue stars in North or South America." - H. Drew Blackburn
"A draw for lovers of smoked meats, this establishment serves Texas-style brisket and other barbecue favorites in a communal, comfort-food setting that suits couples seeking hearty, soulful fare." - Travel + Leisure Editors
"This one’s not a dive-bar steak. It’s a thick, smoked, and seared cut that’ll run you a couple hundred bucks—and it requires a reservation about three months in advance. Every Thursday through Sunday, LeRoy and Lewis (our top-rated barbecue joint in Austin) transforms a few tables into an exclusive chophouse-style experience. Your steak is chosen based on your group size, but you can load up on sides and smoked meats before the main event. Spots are very limited, so book now and enjoy the delayed gratification of a confirmation text sometime in the next 90 days. The Deal: Large-format steaks priced at $60 per pound, plus the option to purchase other meats that often sell out" - nicolai mccrary
"A go-to for Texas-style smoked meats in the Lowcountry, particularly praised for its brisket." - Erin Perkins