I'm not sure I've ever eaten barbecue that was specifically Texas hill country barbecue, but if this was representative of it, they have a new convert! Unlike so much barbecue one gets, this was JUICY and TENDER -- not stringy, not dried out. The restaurant itself is novel in a few ways -- you get a meal ticket as you enter, and as you order beverages at your table, or meat or side dishes at serving stations, the ticket gets marked up, and when you check out, you pay up. The meat is served on butcher paper (not on plates), but it's substantial enough paper -- and the meat is so tender -- that there's no problem cutting through the paper. What would have been a problem in many barbecue places was not a problem here, due to the high quality meat. My wife had the prime rib and I had a rib and chicken combo, and I think we were both very pleased. The "Texas caviar" (black eyed peas) was served cold as a salad, not a way I had ever had black eyed peas before, and quite good. I sampled my wife's collards and found them mild flavored. My corn bread came with seasoned butter, which was very nice. My wife also had a white corn side which I quite liked, although I think it left her sort of cold. I liked the place better than my wife did, but then again, she is from East Tennessee and has very definite ideas about what barbecue should be, while I originally came from upstate New York and am a bit more open to new experiences in the world of barbecue. It was inexpensive (I had a Blue Moon and wife had an iced tea in addition to what's itemized above -- total was $51.00 plus tip -- which by Manhattan standards was a real bargain for dinner for two, the last time I looked.
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