13 Best Restaurants in Austin, Texas

If Central Texas is the hub of the state's best barbecue, then Franklin has become its favorite darling. The former food truck–turned–full-fledged, world-renowned restaurant, founded by pitmaster Aaron Franklin, attracts a daily throng of fans who wait in line for upward of three hours in hopes of devouring a tray of brisket, sausage, and pork ribs pulled straight from the smoker, alongside classic potato salad, pinto beans, and coleslaw. The hype is unmatched (President Obama even stopped by during an Austin visit) but so is the quality. People start lining up well before doors open at 11 am, but crowds dissipate when the meat sells out, which can be as early as 2 pm.

This oak-fired barbecue is some of the best in town—and that's saying something. Founded in 2012, this east-side food truck has plans to expand their popular barbecue operations with a new brick-and-mortar on Springdale Road in early 2025. This humble Rosewood location, offering shaded outdoor seating with misters and an adjacent Saddle Up beer and wine bar, are fully operational until the move. Check their website to confirm the status of this authentic-meets-innovative Texas barbecue that is worth hunting down.

When Texans argue about the relative merits of barbecue joints, the Salt Lick usually winds up at or near the top of the heap. Getting here entails a 30-minute drive southwest of Austin, but diners who make the trek are rewarded with finger-licking-good ribs, beef, chicken, turkey, and sausage slow-cooked over an open pit and accompanied by a tangy sauce (unusual for central Texas) and the usual sides. If you can manage it, top your meal off with blackberry cobbler or pecan pie. The area is dry, alcohol-wise, but the BYOB policy keeps crowds happy. It's cash-only, but there's an on-site ATM.

This Red River staple is known as much for its live music as its food. The casual venue, an old stone building with wooden floors and tables, suits the fare, which many local barbecue aficionados rate as average; the hickory-smoked choices—beef brisket, pork ribs, sausage, chicken, turkey breast—are very tasty, but sides, like spicy serrano creamed spinach, are crowd-pleasers. Plus, their popular line of barbecue sauces and rubs make for great souvenirs. Live music on the indoor and outdoor stages host both local bands and huge touring headlining acts throughout the year, and the Sunday gospel brunch is always packed.

The original location of this local barbecue chain is situated in a well-appointed historic speakeasy that offers sweeping, "20-mile views" of the surrounding Texas Hill Country. Sunsets are spectacular, and live music is featured on weekends, so the atmosphere can make up for an otherwise standard representation of Central Texas barbecue. You'll find classic combo and à la carte options, including huge slabs of beef ribs, and generous sides of coleslaw, potato salad, and beans.

From its creekside perch in the shadow of the Austin Convention Center, this spot caters to name-tagged conference attendees, construction workers, and thoroughly starched-shirt office workers alike. Dependable house specialties include pepper-crusted smoked pork loin, tender brisket, and Flintstones-sized beef ribs. Wrought-iron grills, forged here when the building was an ironworks, hang from the rafters. It's a charming (albeit slightly raucous) slice of laid-back Texas fare, even if it's not the best barbecue joint within the city limits.

The long lines, rain or shine, at this east-side food truck make no secret of its epic Texas barbecue. The cheesy brisket kolaches wrapped in mouthwatering sweet dough (only sold on Sunday) have been lauded by everyone, including the barbecue editor at Texas Monthly, who samples the fiercest and finest BBQ all across the state. Thankfully, the standard Texas plates heaped full of pork ribs, hot links, and prime Angus brisket, plus contemporary sides like blue-cheese coleslaw and jalapeño-dill potato salad, are also heaven-sent.

This favorite east-side spot, which started as a humble trailer before moving into this expanded Cesar Chavez location, remains another top spot for Texas barbecue. Portions of their prizewinning offerings are Texas-size, including their popular El Sancho Loco sandwich with sausage, pulled pork, and chopped brisket topped with pickled red onions. Lines are to be expected, but service is friendly and swift.

Lamberts draws a broad range of downtown business crowds, local foodies, and Second Street tourists for its stylish take on Texas barbecue. You know this isn't your father's barbecue joint when you hear Belle & Sebastian coming from the speakers instead of Willie or Waylon. For further evidence, there's Chimay beer on tap and an Ahi tuna ceviche on the menu. Appetizers range from crispy wild boar ribs to broiled Gulf oysters with apple-smoked bacon. The restaurant, housed in a two-story 1873 brick building, features a lovely whitewashed brick interior, leather booths, and an upstairs bar with more dining space and a stage for live music.

This "new school barbecue" joint debuted its brick-and-mortar location in south Austin in 2024 after years of slinging its choice cuts of smoked meats at a nearby food truck lot. Die-hard fans were ecstatic to see their beloved barbecue pitmasters expand their menu into exciting new territory, with inventive takes on tacos, burgers, and mouthwatering extras like hog fat cornbread and kale Caesar slaw.

Many local barbecue snobs turn up their noses at Rudy's because it's a chain (albeit Texas-based) with hokey interiors, but plenty of Austinites count this as their "go-to" choice for a laid-back barbecue lunch. And this location near the Domain provides an ideal pit stop for hungry travelers to refuel after a day of shopping. Three kinds of brisket—regular, extra moist, and extra lean—are cooked with dry spices over oak wood (not mesquite). Sides are uniformly good, especially the creamed corn, which has a cult following. Take-out is brisk (and popular with large groups), but many diners chow down at the vinyl-covered picnic tables.

A relatively recent addition to Austin’s barbecue scene, its newcomer status is bolstered by generations of pitmasters hailing from the famed BBQ epicenter of nearby Lockhart. The laid-back Barton Springs location and cafeteria-style service keep things casual, with diners picking out their sides (all the classics, from mac 'n' cheese to potato salad) before selecting their cut of meat. The brisket is impeccably juicy and tender, ribs (pork and beef) are colossal, and the jalapeño sausage is a crowd favorite. Prices are higher than the average barbecue joint, but the merit is there. Don’t expect a Franklin-type line, but they do occasionally sell out of meat, so call ahead if you’re hungry for anything in particular near closing time.