Savor Texas BBQ and cold brews in a rustic-chic spot where delicious live music adds to the lively atmosphere, making it a favorite for meat lovers.
"The original location in New York City's Flatiron District, which set the stage for the expansion to D.C. Known for traditional Texas barbecue touches and family recipe sides." - Tierney Plumb
"For a taste of legit Texas BBQ right near Madison Square Park, come to Hill Country. (The name refers to the area around Austin where a lot of the state's best BBQ joints are located.) There's a large number of seats—we've eaten here with no other party within 20 feet of us. If you can't decide what to order, go with the three things by which all Texas establishments are judged: brisket, sausage, and spare ribs." - kenny yang
"Hill Country turns out a faithful version of Central Texas barbecue, inspired by Kreuz Market in Lockhart. Founded by Texas native Marc Glosserman, the brisket is available fatty or lean, in addition to “clod” (beef shoulder). The small chain (there’s another location in Washington, D.C.) makes its own hot links, and they’re damn good. As at basically all great Texas barbecues, the sides are just so-so. The meat is served by the pound on butcher paper with a choice of white bread or soda crackers." - Robert Sietsema
"Hill Country is a good place to know about because it works for just about any situation, assuming you’re looking to eat dry-rubbed, slow-smoked meat off of butcher paper. The upstairs part of this massive spot in Flatiron has outdoor, bar, and communal seating, and the equally large downstairs area has a stage for live music. There’s a pitmaster special—brisket, pork ribs, chicken, sausage, and two sides—but we recommend focusing your attention on the peppery ribs and spicy sausage, which, along with the cornbread, are the best things on the menu." - neha talreja, hannah albertine, bryan kim, matt tervooren, will hartman
"Though New York is not ground zero for barbecue or Mexican-American food, Hill Country’s excellent, moist smoked brisket makes an ideal accompaniment on its nachos covered in cheese, vegetables, and sour cream. They’re only available on the bar menu, all the better for knocking back with mezcal margaritas." - Paul Schrodt
