Hill Country Barbecue and The Boot Bar (Downstairs) - 7th Street and Indiana Avenue in Penn Quarter

[hungry prof]

The popular NYC BBQ joint is coming to a 13,000 sq ft space two blocks from the Verizon Center.

Anyone eaten there in NY? More mediocre barbecue in the District, or is this reason for hope?

[DonRocks]

The popular NYC BBQ joint is coming to a 13,000 sq ft space two blocks from the Verizon Center.

Anyone eaten there in NY? More mediocre barbecue in the District, or is this reason for hope?

Since he says "This coming spring" (for the chicken joint), followed later in the paragraph by "Next fall" (for the Verizon Center opening), I wonder if he means 2010 or 2011.

I've had long discussions about the use of "this [Thursday, Summer, etc.]" vs. "next [Thursday, Summer, etc.]," including some with professional writers, and have yet to determine a satisfactory rule for usage.

If "next fall" is 2010, then what is "this fall?" Also 2010? As of when? And when does "next fall" become 2011? I don't like this.

Calling Carol Blymire.

[tfbrennan]

Since he says "This coming spring" (for the chicken joint), followed later in the paragraph by "Next fall" (for the Verizon Center opening), I wonder if he means 2010 or 2011.

Last summer, Tom S. reported Penn Quarter location would be opening July 2010 (link).

[leleboo]

Since he says "This coming spring" (for the chicken joint), followed later in the paragraph by "Next fall" (for the Verizon Center opening), I wonder if he means 2010 or 2011.

I've had long discussions about the use of "this [Thursday, Summer, etc.]" vs. "next [Thursday, Summer, etc.]," including some with professional writers, and have yet to determine a satisfactory rule for usage.

If "next fall" is 2010, then what is "this fall?" Also 2010? As of when? And when does "next fall" become 2011? I don't like this.

Calling Carol Blymire.

The rule isn't dissimilar from the formal differentiation between ceci and cela if you think of "this [Thursday]" as "here" and "next [Thursday]" as "there". English would like the nearer[est] item to be identified as "this," so "this Thursday" is the one that is imminent.

The problem is more with "next" because English has an informal rule that something in the past, if closer, can also be designated by "this" -- in full sentences the verb takes care of us knowing; English is contextual, after all -- but can result in the problem that since last December is closer (in space/time) than the December of 2010, Dec 09 becomes "this December" and Dec 2010 is "next December" (at least informally if not technically). Ideally I'd differentiate -- "this past December" or, preferably, "the past December" -- but English, as we all know, is far from ideal.

So, sadly, you're not going to get a satisfactory answer, because the same way that most people walking around on the streets of Limoges or Marseille will use "ceci" in casual conversation even when they mean "cela," we aren't going to follow the rule that "this" is always the one on the horizon, and "next" is the one after.

(Thank the CMS for that. Also read Biting the Wax Tadpole by Elizabeth Little for more grammar quirks from around the world, and check the acknowledgements page when you pick it up.)

(Don, you can delete this -- I know it's not germane to the thread. )

[DinerGirl]

Since he says "This coming spring" (for the chicken joint), followed later in the paragraph by "Next fall" (for the Verizon Center opening), I wonder if he means 2010 or 2011.

I've had long discussions about the use of "this [Thursday, Summer, etc.]" vs. "next [Thursday, Summer, etc.]," including some with professional writers, and have yet to determine a satisfactory rule for usage.

If "next fall" is 2010, then what is "this fall?" Also 2010? As of when? And when does "next fall" become 2011? I don't like this.

Calling Carol Blymire.

Oy, why people don't just say Month/Season, Year I will never understand.

[Hannah]

Well, "this coming" is always the closest instance of the thing referred to, so "this coming spring" would be March/April this year. "Next fall" could be this year or next in this case; there's not enough context to tell which.

[Adam23]

Anyone eaten there in NY? More mediocre barbecue in the District, or is this reason for hope?

I've eaten there a few times in NY and really really enjoy it. Their BBQ is a lot better than mediocre DC BBQ so I think this will be a huge success. It's actually really pretty good. Plus the concept is sort of interesting - You order drinks from a waiter and then you go to stations and order the BBQ and sides. They pull the meats right out of the smoker and carve it in front of you. You pay by the pound for meats and sides are in sizes. Its a great concept as you can try everything and eat as much or as little as you want. Their moist brisket (with all the fat) is particularly outstanding. And they have beef ribs which is nice for a change.

[DanielK]

My wife (raised in Austin) is thrilled that "real Texas BBQ" might be coming to the area. "Hill Country" is an area around Austin, fyi.

Capital Q is terrible, in her opinion.

[mdt]

I've eaten there a few times in NY and really really enjoy it. Their BBQ is a lot better than mediocre DC BBQ so I think this will be a huge success. It's actually really pretty good. Plus the concept is sort of interesting - You order drinks from a waiter and then you go to stations and order the BBQ and sides. They pull the meats right out of the smoker and carve it in front of you. You pay by the pound for meats and sides are in sizes. Its a great concept as you can try everything and eat as much or as little as you want. Their moist brisket (with all the fat) is particularly outstanding. And they have beef ribs which is nice for a change.

If they are claiming to be Texas Q the brisket better be good!

[hungry prof]

I've eaten there a few times in NY and really really enjoy it. Their BBQ is a lot better than mediocre DC BBQ so I think this will be a huge success. It's actually really pretty good. Plus the concept is sort of interesting - You order drinks from a waiter and then you go to stations and order the BBQ and sides. They pull the meats right out of the smoker and carve it in front of you. You pay by the pound for meats and sides are in sizes. Its a great concept as you can try everything and eat as much or as little as you want. Their moist brisket (with all the fat) is particularly outstanding. And they have beef ribs which is nice for a change.

One can only imagine how much business this place is going to do before and after a Caps or Wizards game. Frankly, the food could stink (which I sincerely hope it doesn't), and they'll still make a killing. Oh, moral hazard. . .

[sphere777]

One can only imagine how much business this place is going to do before and after a Caps or Wizards game. Frankly, the food could stink (which I sincerely hope it doesn't), and they'll still make a killing. Oh, moral hazard. . .

Evidently the original was favorably received in 2007. See the New York Magazine review here.

[Joe H]

My wife (raised in Austin) is thrilled that "real Texas BBQ" might be coming to the area. "Hill Country" is an area around Austin, fyi.

Capital Q is terrible, in her opinion.

There are a lot of places in "Hill Country" that have truly mediocre bbq. It's taken me about 30 years but I now believe I've been to most of them (my company has a subcontractor in Manchaca with several there who are absolutely obsessed with bbq). For the reason that many in Austin drive to Llano (Cooper's) or Luling (City Market) it is really difficult to find outstanding marbled brisket with a 1/4" + pink streak under the crust crust or a great link where the juice explodes in your mouth when you bite into the casing. I have not been to the New York restaurant but the idea of a New York version of an Austin bbq joint does not thrill me. Still, Austin's Ironworks is probably better than anything in D. C. and places like the County Line on the Hill and the Salt Lick in Driftwood have a great deal of ambience. But I believe that even in Austin you have to drive. I'd add a couple of places in Lockhart, Louie Mueller's in Taylor and a place in Elgin. There's also a place that Texas Monthly raves about which is a church that sells Q on the weekends. I haven't been to yet but will find a way this Spring.

You're not going to find a pit in D. C. like Luling (or the original Kreuz in Lockhart or Louie Mueller's) where when you walk into the room the smoke is so thick that the walls and ceiling have blackened with time or the pit man has a smoker's cough and has never smoked a cigarette. You're also not going to find brisket that smokes for 20+ hours (two + days at Clark's in Tioga north of Dallas). What I would expect would be a place like Rudy's (all over Texas and New Mexico) which are attempts to recapture the authentic pit ambience but the brisket, ribs and links come up short. For a lot of people Rudy's will be incredible. But for someone who is able to eat at Rudy's and Cooper's hours apart the difference is night and day.

Regardless of what opens here or is in Manhattan, for truly great bbq you're still going to have go to Texas. And there you are really going to have to search for it. There are only a few places left that really do it right.

The New York Magazine article fails to note that the original Kreuz Market moved nine or ten years ago from the 100+ year old building it was in. They built a new pit. The old one is now called "Smitty's."

[sphere777]

I emailed Hill Country to find out when they were arriving, and the message follows:

Rob,

Thanks for your interest in us!!! We are coming Fall 2010, and can't wait. Should be October/November.

I will put you on our NYC mailing list to keep you abreast of our progress!! In the mean time please come check us out next time you are in NYC!!

Warmest Regards,

John

John Shaw

Operating Partner & COO

Hill Country Hospitality

30 West 26th Street

New York, NY 10010

[southdenverhoo]

There are a lot of places in "Hill Country" that have truly mediocre bbq. It's taken me about 30 years but I now believe I've been to most of them (my company has a subcontractor in Manchaca with several there who are absolutely obsessed with bbq). For the reason that many in Austin drive to Llano (Cooper's) or Luling (City Market) it is really difficult to find outstanding marbled brisket with a 1/4" + pink streak under the crust crust or a great link where the juice explodes in your mouth when you bite into the casing. I have not been to the New York restaurant but the idea of a New York version of an Austin bbq joint does not thrill me. Still, Austin's Ironworks is probably better than anything in D. C. and places like the County Line on the Hill and the Salt Lick in Driftwood have a great deal of ambience. But I believe that even in Austin you have to drive. I'd add a couple of places in Lockhart, Louie Mueller's in Taylor and a place in Elgin. There's also a place that Texas Monthly raves about which is a church that sells Q on the weekends. I haven't been to yet but will find a way this Spring.

You're not going to find a pit in D. C. like Luling (or the original Kreuz in Lockhart or Louie Mueller's) where when you walk into the room the smoke is so thick that the walls and ceiling have blackened with time or the pit man has a smoker's cough and has never smoked a cigarette. You're also not going to find brisket that smokes for 20+ hours (two + days at Clark's in Tioga north of Dallas). What I would expect would be a place like Rudy's (all over Texas and New Mexico) which are attempts to recapture the authentic pit ambience but the brisket, ribs and links come up short. For a lot of people Rudy's will be incredible. But for someone who is able to eat at Rudy's and Cooper's hours apart the difference is night and day.

Regardless of what opens here or is in Manhattan, for truly great bbq you're still going to have go to Texas. And there you are really going to have to search for it. There are only a few places left that really do it right.

The New York Magazine article fails to note that the original Kreuz Market moved nine or ten years ago from the 100+ year old building it was in. They built a new pit. The old one is now called "Smitty's."

does look to me like the inspiration for this venture comes straight from Lockhart (as opposed to Austin, say)

Though I doubt Kreuz, even in the "new" building, has anybody with the title "operating partner and COO", nor do I believe the word "hospitality" is included in their entity name, not that that of necessity precludes the production of good Texas Q. Now if Hill Country DC establishes a

"No Sauce (nothing to hide) No Forks (they're at the end of your arms) No Kidding (see the owner's face)"

policy I will DEFINITELY be impressed

[sphere777]

My wife remembers driving to Cooper's now and then, but Ironworks, County Line, and Salt Lick were regular stops. We have nothing approaching any of them around here.

When I went to Austin on an internship in 2000, I discovered the joys of BBQ (despite visits to Ruby's and a nearby Rudy's). It was enough to take a self-designed BBQ tour with my dad a few years later. From my experience, Cooper's and Louis Mueller's are extraordinary while Black's was also notable. I don't think I'll be headed back to Austin anytime soon though, so if Hill Country is even decent I will welcome them with open arms. And if they are better than that, it'll be gravy.

[Bill Ruvinsky]

I've eaten there a few times in NY and really really enjoy it. Their BBQ is a lot better than mediocre DC BBQ so I think this will be a huge success. It's actually really pretty good. Plus the concept is sort of interesting - You order drinks from a waiter and then you go to stations and order the BBQ and sides. They pull the meats right out of the smoker and carve it in front of you. You pay by the pound for meats and sides are in sizes. Its a great concept as you can try everything and eat as much or as little as you want. Their moist brisket (with all the fat) is particularly outstanding. And they have beef ribs which is nice for a change.

I was in NYC last month and ate twice at Hill Country. The brisket was really awesome as were the ribs. However, it was very pricey! I am definitely looking forward to it opening up here.

[sphere777]

I was in NYC last month and ate twice at Hill Country. The brisket was really awesome as were the ribs. However, it was very pricey! I am definitely looking forward to it opening up here.

According to the City Paper, Hill Country D.C. is opening this month at 410 Seventh Street NW. Looking forward to it....

Rob

[pqmvt]

According to the City Paper, Hill Country D.C. is opening this month at 410 Seventh Street NW. Looking forward to it....

Rob

Citypaper admitted today that they didn't do there research on that item - they just picked up a bad fact from Zagat.

http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/07/07/not-so-fast-about-hill-country-in-d-c-opening-date-moved-to-years-end/

Hill Country is looking more at an end of year opening.

[sphere777]

Citypaper admitted today that they didn't do there research on that item - they just picked up a bad fact from Zagat.

http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/07/07/not-so-fast-about-hill-country-in-d-c-opening-date-moved-to-years-end/

Hill Country is looking more at an end of year opening.

Thanks for the correction--I just found out myself.

Rob

[pqmvt]

Thanks for the correction--I just found out myself.

Rob

I was REALLY looking forward to Hill Country when I first learned they were coming. I'm still looking forward to it but I've dialed my enthusiasm down a notch after trying the original location in New York City. The prices were through the roof for BBQ! For a brisket sandwich, one small side (pinto beans), one small dessert (banana pudding) and a soda my check came out to just shy of $25. Between myself and my dining partner I sampled 3 sides. None were anything special yet they each cost >= $4.75. I did enjoy the smoky goodness of the brisket although next time I will go for the lean cut.

[weinoo]

Hill Country is definitely one of the better NYC BBQ places that have opened since the millenium (I like Blue Smoke too, but they offer a heck of a lot more than just bbq). While the prices aren't what you'd expect to pay in Austin, Greensboro or KC, for that matter, they're not at all out of line for NYC or DC...after all, $15 or more for a burger ain't chump change.

There are also plenty of specials to be had. Lunch specials every day. On Monday nights, it's all you can eat BBQ for around $25. Two happy hours a day also. So, let's keep the price in perspective.

BTW, moist brisket is the way to go. As a friend and I were devouring a plateful one night, brisket pudding was the best way for us to describe it. Beware, it's not for the weak of heart.

[Sthitch]

They are staffing up, this is the most current craigslist job posting for the restaurant.

[sphere777]

I am on their email list and so far they have not said anything about DC. Guess they are keeping their cards close to their collective vest.

[ad.mich]

I am on their email list and so far they have not said anything about DC. Guess they are keeping their cards close to their collective vest.

There is a dc mailing list now, fyi. Still no word on an opening date though. I'm happy to pay through the teeth for real brisket and a Kreuz jalapeno cheese, and if they do the same $25 ayce monday night special that they have in ny (brisket, pork ribs, chicken, and sides) then I'm going to need bigger pants.

[sphere777]

Looks like we finally have some official news! According to this missive, Hill Country DC will be opening in a few weeks ("mid-March").

Rob

[rbh]

OpenTable is accepting reservations for Hill Country DC beginning Sunday Mar 13.

[ad.mich]

Sunday opening confirmed by email.

"Yes sir come on down."

[squidsdc]

I have corresponded with them re: an upcoming event to be possibly catered by them, and was informed via email that they are opening Saturday--not sure if she misspoke or not, but thought I'd put that out there in case anyone wants to pop by on Saturday to check them out.

[silentbob]

I have corresponded with them re: an upcoming event to be possibly catered by them, and was informed via email that they are opening Saturday--not sure if she misspoke or not, but thought I'd put that out there in case anyone wants to pop by on Saturday to check them out.

Anyone know if they have a working phone number yet? We'd love to grab an early dinner before Les Boulez vs. the Blakers tomorrow night if they're actually open. Because if not, we'll go to the General Store before heading into the city -- not fond of the moderately-priced options in Penn Quarter.

[hillvalley]

Last night was a friends and family preopening so I imagine they will be serving today.

[synaesthesia]

They are opening at 6pm today. Phone number is 202.556.2050

ETA: Address is 410 7th St. NW

[MelGold]

Also noteworthy, it's dinner only for the first week.

[laniloa]

A very welcome addition to the area. My co-workers and I had a bit of spring fever today so we ducked out a little early to check it out. One the guys is from Texas and has had a goofy grin all week anticipating the meal. The set up is not obvious at first, but everyone was very helpful explaining it. If you sit at the front bar, you can order off a bar menu, but the really good stuff is in the market in back. They give you a card when you enter and lead you to your table. When you go through the various stations of the market, they mark it on your card. You give your card to the cashier on the way out. They had a bit of a line to check out and offered apologies by way of complimentary cookies. For being open just a few days, staff handled the crowd from St. Patrick's Day, the NCAA tourney, and regular happy hour rush very smoothly.

I got the brisket special -- 1/3 pound amazing lean brisket, corn bread, and a side. I got the green bean casserole. It was much more than I'd normally eat at dinner and I just couldn't stop. The lean brisket wasn't so lean as to be dry. I love the idea that you can order brisket by the slice and next time plan to get both lean and moist brisket to compare. The ancho honey butter for the corn bread put it over the top. I had a taste of the German potato salad which had a really nice kick to it and the bite of prime rib I had was ridiculously tender. I do wonder how the counter service is going to flow when this place gets mobbed, because it should get mobbed. My only complaint was having to start a tab and getting a single bill for drink service at the table. It would be nice if that was marked on your card to skip the additional step and, since you have individual cards, make it easier to pay individually. A belly full of great brisket more than makes up for it.

[weinoo]

I love the idea that you can order brisket by the slice and next time plan to get both lean and moist brisket to compare.

Be careful of the moist brisket. A friend once described it as "brisket pudding."

[dcandohio]

We went last night amid the early NCAA March madness - all those Bucknell fans were cheerfully spending money here in the District! Here are the good things about Hill Country. They take reservations, so we breezed in even though it was a mob scene at 6:30. They can easily handle large groups. There are numerous large tables and the paying system makes it easy for everyone to be responsibile for his/her own check (think Vapiano's system, sort of). The staff was very pleasant and unruffled even though it was kind of crazy. The lean brisket, as described above, is still juicy and to my tastes, is mighty delicious. The collard greens were flavored with a lot of bacon, and who doesn't love that? Servings for sides are huge - too much for the average person, I think. I would like to get half orders of two sides rather than a large portion of just one with the combo specials.

Here are the negatives from my view. At 6:30 the place was so loud we had to shout across a two-top. Seriously, I had a headache from the noise when we left. The music was blaring and all those hard surfaces create a lot of clatter. The ordering system is highly self-service, as described above. It's very quick to get food, but if you want to relax and be doted on, this is not the place! The line to pay was very long. I imagine that this will become the biggest complaint at this place. If you are in a hurry, there's no escape from the cashier line, which was as long as 30 people at some point. It was a very CVS moment, saved, as described above, by the offer of a free cookie while waiting. Finally, I tasted some of the +1's chicken and it just wasn't very good - an overly sweet taste from a brine or rub completely permeated the meat, overpowering any smoke or poultry flavor. I realize chicken might not be the best choice here, but +1 is a big chicken fan and she was disappointed.

The noise factor and the highly self-serve nature of the place means that I am far more likely to take out (a pound of brisket for picnic sandwiches? Yes, please!) than dine in. I did see a yummy looking sandwich headed to the bar, and I don't think it was available on the main menu, so I might try the bar dining experience at an off time when it isn't so noisy.

[sphere777]

The noise factor and the highly self-serve nature of the place means that I am far more likely to take out (a pound of brisket for picnic sandwiches? Yes, please!) than dine in. I did see a yummy looking sandwich headed to the bar, and I don't think it was available on the main menu, so I might try the bar dining experience at an off time when it isn't so noisy.

I looked at the Hill Country menu and there was a Barbecue Beef Sandwich available at lunch for $9.50 (with a 16 oz soda available for an extra $1).

Rob

[Go for Gin]

Is there a schedule of the live music and are there cover fees for it? If the live music is in the same area where people are eating I can see how it would be hard to have a conversation, so I would have to set my expectations for it. I like the Texas style roots music but I'd like to know the schedule in advance so I could pick & choose.

[laniloa]

Is there a schedule of the live music and are there cover fees for it? If the live music is in the same area where people are eating I can see how it would be hard to have a conversation, so I would have to set my expectations for it. I like the Texas style roots music but I'd like to know the schedule in advance so I could pick & choose.

I left before the music started yesterday, but they were setting up downstairs. The calendar of acts is on their facebook page and it says there isn't a cover unless otherwise specified and none are.

[mr food]

country music only

[eatdrinkmore]

The food was definitely good at Hill Country. Don't forget to leave room for desserts, because the banana cream pie mason jar (can't remember the real name) was delicious.

I am not a fan of their pricing system (carrying around a card the whole evening), and overall I think it can get really expensive really fast. I paid $27 for a few meats and one side. In fairness the side was the mashed sweet potatoes and it was big enough to share. Apparently, they pay by the pound in texas, but I have never been to texas for bbq, so the tradition was lost on me.

We did a full review over on EatMore DrinkMore if you're interested. http://eatmoredrinkmore.com/2011/04/06/hill-country-bbq/

I would love to try American Ice Co, Hill Country, Standard, and Inspire BBQ all in the same day to see which new BBQ joint comes out on top.

[ad.mich]

I would love to try American Ice Co, Hill Country, Standard, and Inspire BBQ all in the same day to see which new BBQ joint comes out on top.

Sounds like fun - I just didn't know American Ice was actually serving something close enough to be called BBQ now. Good pickles there, but the meat I've been served has been mediocre at best. And frankly, serving misc shredded and pulled meats is great for a bar menu, but unless you're knocking everything out of the park it's pretty tough to seriously compare with what's going on at a place like Hill Country. Even in the BBQ wasteland of DC.

[jiveturk21]

Wow, that was expensive! Granted, I think that it is the best barbeque that I have eaten in this area, but $85 (including tax and tip) for my wife and I for lunch is pushing it.

We had two mixed drinks - Amarillo Highway and Mayor of Lockhart - which pretty much sucked. Everything else we had was great, but I would pass on their cocktails and stick with beer or straight liquor. Also, no free refills here, so go with the 32 oz. of sweet tea ($3) as opposed to the 16 oz. version ($2) because, as we all know, you always want more sweet tea.

Half pound of lean brisket, two beef ribs, one original sausage, one small side of mac and cheese, one small side of baked beans and one order of cornbread. It was a good portion for the two of us, and way too much for a weekday lunch, but on the weekend, it was enough to make us full, but not sick to our stomachs. The ribs were our favorite, by far, but the lean brisket and sausage was great as well. We liked the sides, with the beans winning in this competition, but I would be very interested in trying other sides when I go back again, they all looked great. The cornbread was OK, didn't like the ancho honey butter that they served with it. No room for dessert, but the variety was impressive and the stuff in the display case looked pretty damn good.

The service structure seemed weird to me. We had at least three servers come to our table, but the only thing that they did was grab our drinks for us, the rest of the time, they just asked us if we were OK. All the food is self service, so we were confused how to tip in this situation. We left 15%, but it seemed way to much to bring us three total drinks during lunch.

Overall, the food was solid and I liked the space, although it is easy to tell that it gets unbearably loud there when busy. The prices, however, are as high as you can get and will probably keep me from going back on a more regular basis. And, for someone like me who spends money like it grows on trees, that is saying a lot.

[sphere777]

The prices on the menu have definitely caused me to avoid the place up to this point. I guess the $24 deal for one is ok, but that means that I end up with at least $30 with tip--probably $40 or more with a beer. What if I want to mess around with the menu? I suspect the damage would be worse.

Rob

[ad.mich]

The prices on the menu have definitely caused me to avoid the place up to this point. I guess the $24 deal for one is ok, but that means that I end up with at least $30 with tip--probably $40 or more with a beer. What if I want to mess around with the menu? I suspect the damage would be worse.

Yes, it's pricy. Yes, the ticket thing is silly. But considering the options before Hill Country opened were to (a) bitch about the lack of bbq in the district or ( eat mediocre (and often just as overpriced) pulled pork sandwiches, I'm of the opinion that we're better off having them here. At $22/lb I won't be a regular, but there's brisket to be had in DC that wouldn't be laughed out of Texas now. That saves me money simply by putting off a plane ticket.

[srhuddle]

I've been twice for lunch and tried the pork ribs, sausage, brisket, and chopped beef sandwich. All good, with a slight preference for the brisket (a little of the sauce helps). Both the beans and mac and cheese sides are top notch. I did think the cornbread is a bit on the sweet side, but perfectly acceptable.

Both times I've been my tab has been ~ $20. Thats without beers or dessert (too full), and a fair deal for that quality in that neighborhood.

I do wish they would fix the ticketing scheme -- they already have severs coming to the table, why not take their order? Or go the other way and do tray service and drinks and pay when you get your meal. The hybrid model is really worse than either option..

[DPop]

A bit of a "me too" post, but I agree with everything that's been said. I've been twice now, everything I've had (moist brisket, sausage (regular and jalapeno/cheese), mac and cheese, baked beans, corn bread, collards) has been between "very good" and "OK".

The moist brisket is definitely the reason to come here, although I'll disagree with the posters above that suggested it needs sauce and is more like brisket pudding. I found mine to be quite meaty, fatty, and very pleasing until your body attempts to break down and digest all of that fat an hour or two later.

The sausage was also very tasty, smoky and a nice loose pack, which was refreshing as these days you tend to get the overly ground, mushy interior. I preferred the regular to the jalapeno, which I think completely dominated the flavor of the sausage.

The mac and cheese is also incredibly heavy but a very tasty, creamy version of a dish that gets screwed up more often than not. The collards were nice, but not a light vegetable side at all, they were pretty greasy (as collards can be). The corn bread and baked beans both fell into the category of OK but probably wouldn't order again. The corn bread was drier than I like the and baked beans, which sound like they would be the best side on the menu (burnt ends!) were cloying and sweet. I couldn't eat more than half of a small side of this if you paid me.

Overall a really great addition to Chinatown, I get the feeling that this place is going to do incredible business in this area and have the right model to do it (lots of fresh product coming in regularly and getting sold pretty quickly).

[jparrott]

Yeah, moist brisket, beef ribs, and regular sausage are the winners here. Pork is OK. Beef shoulder is not. The cutters are surprisingly good at providing small portions of brisket when asked.

Collards are the side I've enjoyed the most.

Last time I was there there was still a lot of vaporware on the whiskey list, so make sure you can see your preferred bottle on the back bar. That said, Weller 107 heals a lot of wounds.

[brr]

Had lunch there last week. $10 +tax/tip got me a jalapeno sausage, two pieces of corn bread and a bowl of corn pudding. All were very good so while I can see how it could get expensive quickly I thought this was a good deal.

The food is good but as others have said, the whole ordering schtick is a bit precious, and quite frankly confusing for first timers. And whats with the rope cordoning off the bar and eating area? If I worked there I'd be pissed to have to move that rope back and forth 350 times during lunch

[bookluvingbabe]

I thought the attitude of the front desk staff left a LOT to be desired. Gee, I've never been there before. I need a minute to figure out if I want to sit in the bar or dining room or do carry out. No need to be snippy. And explaining all the options would have helped rather than giving me grief.

The moist brisket was very good. Was very sad to see the guy doing the cutting toss a huge chunk of fatty goodness in the trash.

Not sure if I'd be back at that price point until the staff sorts itself out a bit.

[jiveturk21]

Second trip to Hill Country last night. The food was very good, as it was the first time. But, I am pretty convinced that if they don't get the seating/service/billing process in order, it will have a negative impact on their business.

We arrived at 5:15 PM, the place was empty, but it still took them 5 minutes to seat us. And, when they sat us, it wasn't the type of table that we asked for (we wanted to be able to see the impending Caps game), but she had to ask the hostess if it was OK to seat us elsewhere, which caused another delay. Our waiter had a hard time with our drink orders all night long, maybe because he isn't really a waiter, he is a guy without a real job to do at a self service restaurant! Getting our sides was a debacle. We first got our four sides in four 8 ounce cups, then we got them in four 32 ounce cups and then we finally got the right order of four 16 ounce cups. Checking out, again, was painful, as it took them an eternity to ring up our order properly.

The funniest thing of the night, however, had to be when we asked to bring our remaining dessert home with us. We ordered three desserts, which were excellent, but only ate half of each of them. So, we asked to take them home and they brought us out a bag. Yes, just one bag. Not a bag to put containers into, they didn't have containers, just a bag that they generally use at Chinese retaurants to put your spare rib appetizer order in. How the hell are we supposed to put desserts in that thing!?

Anyway, the food is great, but they need to get their shit together.

[soapy]

I just got back from Hills and I am about to slip into a food coma. i had the moist brisket and thought it was too fatty, I couldn't finish my 1/4 sized portion, My cousin got beef barbecue which I liked a little better. My group also ordered the ribs (too salty) My whole group each ordered two sides. The potato salad, collard greens and coleslaw were especially tasty. The corn pudding, texas caviar and cornbread were good but not amazing. Anyway out of all the sides we couldn't finish a single one. I wish they offered a smaller portion than their 8oz offerings. Fortunately they gave us caps for each of the sides to take home.

[drsmoke]

Haven't been there yet, could someone tell me the difference betweem Brisket lean and brisket moist?

[synaesthesia]

Haven't been there yet, could someone tell me the difference betweem Brisket lean and brisket moist?

Moist is merely fatty brisket. Probably New York speak for those who don't want to hear "fatty."

[RWBooneJr]

Moist is merely fatty brisket. Probably New York speak for those who don't want to hear "fatty."

I've been once, couple weeks ago, and got the "moist brisket", and it was my -- growing up on the east coast -- "aha" moment about why people would prefer beef barbeque to pork. Moist, delicious, and perfect. Then I had a pulled pork sandwich at Chubby's in Emmitsburg on my way to NY this weekend and realized that I'm still firmly in the prok camp (parts of it were dry, but most of the -- mostly still intact -- 1 pound plus shoulder sandwich were ridiculously good). But if I wanted meat for meat's sake I would hit Hill Country. It delivers on it's promises.

[Pat]

They're inaugurating their live music series tomorrow night, so I hope they have their system running a little more efficiently by now. You have to make table reservations by phone and buy the tickets online. While this isn't a terribly cumbersome process, knowing what's been said about their ordering/payment system makes me a little apprehensive about going to the inaugural night of this. I like Heybale, the band that's playing, so I'm giving it a shot. Tickets still available!

ETA: If I'd read my link all the way through , I would have seen that they've been doing free/cheap shows since mid-March, so perhaps my concerns are unfounded.

[Pat]

Well, my concerns about organization at Hill Country were not completely unfounded, though things sorted themselves out eventually and we had an overall enjoyable evening.

"The personnel are the highlight of this place," my husband remarked as he finished his food. He eats rather slowly and has frequent problem with plates being cleared away before he's done eating. Several times employees stopped to see if he was done, but they were nonintrusive and didn't try to take anything away before asking. The waitress we had was very good and got a better tip than I would normally leave in a place that's largely self-service. I agree with the comment upthread that the hybrid ordering/payment model they've got is the worst possible combination. We were able to pay our waitress directly, though, at the end of the night, which made things run a little smoother.

I intended to order 1/4 lb. moist brisket and 2 pork spare ribs from the meat counter. My turn came and...I asked for the Smoked Cowboy Steak Burger with house cured bacon ($11), which is a Thursday special. I have no idea why I did this, as I'd been thinking about brisket all day. I was sent to someone set up in a corner between the meat and sides counters and he assembled my burger. My husband got the brisket special ($14?), with 1/3 lb. lean brisket, a side (he got mac and cheese), and cornbread with ancho butter.

Our attempt to get back downstairs to our table with our trays of food was fairly comic, as we had to wait in a long line of people waiting for admission to the downstairs. That's definitely a piece of the system that needs work, though with the current ordering system, I'm not sure how they can prevent this kind of traffic jam. The bathrooms are also down there, adding to the crowding on the stairs at busy times.

My burger was smoky and spicy in a pleasing way but almost unbearably salty. It was also pretty rare, beyond what I would call medium rare. No one had asked how I wanted it cooked and I didn't think to ask how they would cook it. The thought of going back upstairs through the crowd to ask for it to be cooked a little more was not appealing, so I tried to eat the burger as it was. I managed about half of it. My husband ate another quarter and the rest went uneaten. The meat seemed like a good quality. I think I liked the thin fried onion rings on it best of all the "fixins." I had also gotten a small mac and cheese and found that overly salty as well, so my husband ate that in addition to his own order. He thought the brisket was too dry but liked the cornbread. The cornbread was his favorite part of the meal. He thought it seemed to have a custard center to it.

The music was wonderful and it was fun watching all the couples dance. Our table was in a good spot and I had a close view of the stage. We were seated at a communal table with a couple who had driven down from Pennsylvania to hear the band. Overall, it was a good night.

[sphere777]

Last month I finally went to Hill Country to celebrate my 41st birthday. I went early on a Thursday to avoid the crowds and that tactic worked very well--I was virtually the only one there.

I went with the $24 special with 1/4 lb moist brisket. They wouldn't let me upgrade from the lean brisket in the special so I had to buy it extra. The sides were baked beans with burnt ends and collard greens. The beef ribs and the moist brisket were excellent and I enjoyed them thoroughly--smoke and fat and meat combining in a most pleasing fashion. Unfortunately the lean brisket is just dull. The restaurant is really missing a beat by not allowing an upgrade to moist for a fee. The sides were okay though I was definitely disappointed in the beans. The burnt ends didn't really seem to contribute anything.

I would definitely go back if I was feeling flush. In most cases though, I'd probably end up hitting Nando's instead to reduce wallet damage.

Rob

[janden]

We work in the neighborhood, so we have visited a number of times for lunch. Yes, it is on the expensive end of the spectrum, but I have no problem spending a few extra bucks to get the best Texas BBQ in the DC area. We've tried the brisket, both moist and lean. Moist (fattier cut) is the better choice. The pork ribs are good, not great. Have had the chicken a couple of times and it has been moist and tasty each time. Of the sides, the cucumber salad was best. Never have had room for desert. They offer a number of specials at lunch, so you can save a buck or two. The card system is odd, but its been works better as the staff gets more experience. Definitely a destination restaurant for DC area residents.

[drsmoke]

Can someone explain why the brisket with fat is more expensive than the defatted choice?

As an owner of a Barbeque, I guess I'm missing something, as I would save a ton of $, if I charged for the fatty part of the brisket. Why is their lean, less expensive than the cut with fat?

[Ericandblueboy]

Tried almost everything tonight, moist brisket, prime rib, beef ribs, pork spare ribs, original sausage, and beer can game hen, with sides or green bean casserole and mac 'n cheese. I don't purport to know BBQ or even like it. I made a reservation because I thought my brother in law was gonna be in town on his way to Hilton Head. Instead, he won't be here until tomorrow.

Once we were seated, I went to get the BBQ. After I came back to the table (it was a fairly busy Saturday early evening), my wife tells me that no server has come by yet. We waited a little longer, and still no one so my wife went to get drinks at the bar. The bartender couldn't charge our meal ticket so he finally got a server to come to our table. My wife expressed her displeasure and I ended up with a free pint of Shiner Bock.

So the red meats were all overly salty (and plenty smoky), while the chicken was bland (after I removed the skin - but the skin is plenty salty). The only thing I liked was the sausage - which is made by Kreuz. So Texas style BBQ does nothing for me.

We had around a half pound of each red meat, 1 sausage and 1 whole game hen (had to be purchased whole), 2 good eatin' sides, 1 ice cream, and 2 beers (1 was free) for $64 before tip.

[Mr.Joel]

Count me baffled. Went in last night with two people, hoping to eat bbq, drink beer, and see the music. I had never been in the place before and it was jammed. There was a guy giving out wristbands, a rapidly rotating group of people behind the cash register, and no sign of a stage. I got bounced between three people in two minutes, none of whom could explain the system to my comprehension. Finally I got a carefully-numbered card. Then the guy decided not to give me a wristband after all. Someone seated us downstairs where the stage is; someone else took my drink order and had to take my credit card with her to "guarantee it!" What, that I would pay for my drinks? Christ.

Peering at the little card in the dim light, I made out eight-point type indicating various food by the pound. No sandwiches or platters or meals. Strange... So I went back upstairs, where there were at least three different queues to different counters. I saw people marking up their cards, so I tried to check off what we wanted so I could remember it when I got through the long line. When I finally got to what I assumed to be the main counter, the clerk said "You're doing something wrong! I do the marking. Now they're gonna charge you for all that." Well, yes, I assumed I would pay for my food... But he wouldn't take the card. OK what? I offered to get a blank one for him to mark. But heavens no, there was a sacred number on my card that would somehow wreck the system. He didn't offer me any solution but just kept repeating that "they" would have to charge me.

At this point we had been at the restaurant for over twenty minutes, stood in two lines, gotten one round of drinks delivered very slowly with an insulting pre-authorization of my credit card, and had our quite expensive food order refused. I tipped the bartender a buck and we walked out.

No BBQ could be that good. What am I missing?

[Ericandblueboy]

No BBQ could be that good. What am I missing?

The system is somewhat confusing but not impossible to comprehend. You order drinks at the table (provided that you have a server) and then you go stand in line for your food. You hand your card to the guys behind the food counters and tell them what you want. The guy gives you the food and then mark on your card. Do not mark your card personally or lose your card, they don't want to make a fuss but they would charge you $50 per missing card. Which made me wonder what if I had lost my card intentionally (after I order more than $50 worth of food)?

[RWBooneJr]

insulting pre-authorization of my credit card

I'm guessing that you have never opened a tab at a bar. Either that, or you're kinda pissed off whenever you do.

[MsDiPesto]

Out of curiosity, does the NYC location have this same system?

[zoramargolis]

Out of curiosity, does the NYC location have this same system?

I believe it does, and is modeled on typical Texas roadhouse barbecue "markets." It sounds as if they could do a better job of educating first-timers as they enter.

[Pat]

At this point we had been at the restaurant for over twenty minutes, stood in two lines, gotten one round of drinks delivered very slowly with an insulting pre-authorization of my credit card, and had our quite expensive food order refused. I tipped the bartender a buck and we walked out.

The credit card preauthorization seems stranger than it probably is because of the confusing ordering/payment system. If you're opening a tab at a bar, especially a crowded bar at night, you're often asked for a credit card upfront. Here, you're being trusted to order what could be a very expensive amount of food at the various stations upstairs and to pay when you leave, but they also want a credit card if you want to order alcohol, even if that would constitute a tiny portion of your total bill. It struck me as odd too. If you order alcohol at a restaurant with table service, they don't need your credit card upfront, though you could conceivably walk out on the bill.

This is a time when talking to a manager would have been a really good idea. (I'm concluding you didn't from the wording.) If they have your credit card linked to your ordering card and you walked out, they have no way of knowing if you received and consumed any or all of the food items possible on the ordering card. I wonder how their system handles this. If you say you lost your numbered card(s), they charge you $50. What happens if the card is never turned in? At some point, someone tracking purchases may realize it's unaccounted for.

It might be a good idea to contact management now, at least to alert them to a problem in their system (if someone mistakenly checks boxes on his numbered card, no one will give him food).

In the end, if you're downstairs for the music, you can pay the server for everything at the end (the two systems merge), either with the card they have, another card, or cash.

[bookluvingbabe]

I have really liked the food in my 3 visits but I'm not going back until I hear consistent reports of staffing improvements.

They can't explain the system. The servers who are supposed to bring drinks were non-existent. I've complained each time and been assured that things are improving.

I'll pass.

[RWBooneJr]

I have really liked the food in my 3 visits but I'm not going back until I hear consistent reports of staffing improvements.

They can't explain the system. The servers who are supposed to bring drinks were non-existent. I've complained each time and been assured that things are improving.

I'll pass.

It appears that the bar in front functions differently. They have a separate bar menu, but I was allowed to go into the restaurant and get whatever I wanted. After I got my food, I simply walked back to the bar. The bartender took my card at the end and settled everything there.

[Mr.Joel]

Thanks for the responses.

Of course, I run tabs at bars all the time, and if the server had said the magic words "Open a tab" instead of "Guarantee it," I might have gone along with better grace. Still, at the bar, I'm dealing directly with the bartender and he doesn't want to come out from behind the counter to find drunks who wander off and leave their bills. At a table, I'm paying with tips for the waiter to act on my behalf with the establishment and vice versa. I've never been asked to open a tab when sitting at a table before. Even moreso, when I close a bar tab, they give me the option of putting the charge on the credit card or paying in another way. In this case, when I went to pay up with cash in hand, the card had already been charged, apparently at the moment of ordering. That would explain why it took so long to pull a couple drinks.

In the end, if you're downstairs for the music, you can pay the server for everything at the end (the two systems merge), either with the card they have, another card, or cash.

Interesting! That may well be true, but none of the staff I talked to knew it. I asked several employees, quite neutrally, how the unusual setup was working for them. Each grimaced in pain before trying to put on a boss-pleasing "everything is great!" smile. Another person I dealt with was downright hostile, probably from a long, frustrating string of customers "doing something wrong." People probably get upset when you hand them a little paper card which, if not handled correctly the first time, can cost them $50 for no food.

Maybe Hill Country deserves another chance when less busy. If I do go back, I'll mention my previous experience to management. Still, I don't think I'm the only one who wanted to try the place and was prevented by, not only an unfamiliar system, but employees who can't explain it.

[Chris Cunningham]

Gf and I went last night for the first time before working our way up my old stomping grounds to see Captain America. At 7pm on a Monday night, it was pretty full and fairly loud...big space and seemed like a mix of Hill peeps and tourists. Bar was empty except for 2 people. We were seated and then kinda just took it all in for a while, watching people, reading the menu boards, drink list and out cards. After about 5 mins a "server" came over to take our drink order and partly explain how to get food. We ordered drinks and then about 4 minutes later another "server" came by to greet us and take our already placed drink order that evidently never made it in communication between the 2 servers Anyway....we reordered and then decided to get the Deal for 2 for $49 consisting of Chicken, 2 pork ribs, 2 beef ribs and brisket with 2 16oz sides. I went and stood in the cafeteria style ordering line waiting to order from the meat guys....was looking at all the different offerings and still trying to figure out the sides and other possibilities. Reception from meat guys is what I would expect from an assembly line cast of characters that are in Zombie/worker bee mode....I get there myself from time to time..but try to snap out of it

Anyway meat was wrapped and given to me, where I then got a side of pickles, mac and cheese and bourbon mashed sweet pototoes. The green beans with onions looked really good, but I opted for a small collard greens instead. Then with food on tray, grabbed some plates and silverware...which was spotted as can be

Returned to my table whereby we proceeded to try our bounty. It was a lot of food to be honest and while the chicken was tasty, we really didnt do more than try a few bites. Brisket was good, as were the pork and beef ribs. Sides were underwhelming. Our "server" was 1 of about 3 roaming girls that basically arent around often to check on you. Gf went to bar to get another beer as did I for another Margarita. The card thing is what it is and the asking of the fredit card for drinks is plain annoying at a table. Yes I get that anyone or a group of 75 could basically walk out of the superdome cafeteria of BBQ, but I find it annoying that they are so quick to authorize the card before they care about getting you drinks. And lets be honest about servers..you basically serve yourself the food and they clean up the tables and maybe get you a drink. This really causes a tipping dilemma for me because I'm basically serving myself. Our bill was $98.00 special and 2 beers and 2 margs which ironically were presented on a NON ITEMIZED bill...just the amount with no breakdown?????? Thats really odd.

Summary: Glad we tried it and crossed it off the large list of places we wanted to try. Would I go back??....yes, more for carry out or if I was dying for BBQ and couldnt get to THe PIT STOP But really have no desire to go to a massive WalMart type BBQ place...I wish it were smaller and less faux...but it is DC and trying to give you that yee haw down home feeling....

Yet I would rather go to a real barn with just great BBQ and coolers full of soda and beer and really serve myself

[darkstar965]

...We ordered drinks and then about 4 minutes later another "server" came by to greet us and take our already placed drink order that evidently never made it in communication between the 2 servers ...Reception from meat guys is what I would expect from an assembly line cast of characters that are in Zombie/worker bee mode....I get there myself from time to time..but try to snap out of it

...Then with food on tray, grabbed some plates and silverware...which was spotted as can be

Summary: Glad we tried it and crossed it off the large list of places we wanted to try. Would I go back??....yes, more for carry out or if I was dying for BBQ and couldnt get to THe PIT STOP But really have no desire to go to a massive WalMart type BBQ place...I wish it were smaller and less faux...but it is DC and trying to give you that yee haw down home feeling....

Yet I would rather go to a real barn with just great BBQ and coolers full of soda and beer and really serve myself

Reading stuff like this about new and hyped DC 'Q spots brings tears to my eyes--the remorseful and sad kind. Especially when I'm reminded what could be as discovered this past weekend just 90 or so minutes away. Sigh...

[darkstar965]

Tried first to find this Hill County thread via the dining guide and, only after not seeing it there, reverted to google. Probably a sign.

Not. A. Fan.

Went today at a friend's suggestion for lunch. He loves it. I don't.

Tried the moist brisket since I'd read and heard that was a standout. Not bad but, while indeed moist, I found the flavor lacking. A single pork rib was really disappointing; dry, flavorless, leather-like, too easily converted to shreds upon biting or tearing. Neither tasted of any smoke. Sides were ordinary (mac & cheese; corn bread) at best or not good (cucumber salad--cloyingly sweet) at worst. Service was fine but, of course, much of the experience from ordering to table settings is DIY. A bit too much cutesy in the ordering process in my view: scorecards, ordering by the pound, etc. Some people care most about food. Others really value service or venue. But I don't anyone who frequents restaurants does so due to an ordering process. So best to be simple and efficient there methinks. I can understand why this might be a problem when they're slammed.

I think there's significant daylight between Hill Country and Rocklands for the DC title. Rocklands still DC's best IMHO, particularly for their ribs. And, there's a universe of difference between Hill and spots outside the city like KBQ. Hill, with it's huge footprint, cute ordering process, mediocre food and very high volume expectations* seems a spot more for tourists not really enamored with BBQ than for people who really appreciate and lust after the cuisine.

* Interestingly, today at high noon, the place was pretty empty despite it being lunchtime on a non-holiday and thousands of protestors and marchers surrounding the area.

[Toogs]

The system is stupid. Stop trying to be a unique snowflake. Our waitress was extremely slow with the beers and it looked like there were not nearly enough of them for the hours just before a Caps game. The food was a mixed bag but I liked it slightly better than urban, which I don't care for much at all. The sides were the stars: Texas caviar and mac and cheese were tops. Pintos were the only bad side, they tasted like burnt coffee. The chicken was suprisingly the highlight of the meats I tried.

I can't imagine going back there, I can get mediocre BBQ at cheaper places.

[goodeats]

Well, I really appreciated their system. This was for carry out, though. At least when I went one late night when my mom and I were tired and she was craving BBQ, it was nice this place was open and friendly. Many props to service for the following:

1. Explanation of their system to a first-timer.

2. Patience to the carvers for being conscious for my allergy. Not only did the carver wipe down the knife used to carve the ribs, both he and the weighing server changed out their gloves to avoid cross-contamination.

Needless to say, I am grateful. We ordered to go: 2 beef ribs, 2 pork ribs and 1 bourbon pecan pie. Please avoid the pie. It was not worth the $6 and sadly, it tastes like something from an average grocery store bakery--gooey, lump mess with the minimal number of pecans to qualify it as a "pecan pie."

Mom liked the beef ribs, but thought it paled in comparison to Blue Smoke in NYC. It was tender but not as flavorful. The pork ribs were moist compared to Blue Smoke, but lacked flavor as many commented above; however, it made a nicely shredded pork sandwich for the next day.

I really appreciated their service on that late night (it's so late I can't even recall what night it was anymore!).

[ad.mich]

They've altered the service so that if you're eating in servers will offer to collect your meal tickets and present you with a check at your table - no more pile up at the front register unless you choose to check out that way or you're doing take out.

[hoosiereph]

They've altered the service so that if you're eating in servers will offer to collect your meal tickets and present you with a check at your table - no more pile up at the front register unless you choose to check out that way or you're doing take out.

Also saw this at lunch today. When ordering drinks, a far more convenient way of doing things.

The moist brisket today was outstanding: smoky, rich, and delicious. Wanted to try the "red eye rubbed pork belly" listed as one of today's specials, but didn't want to mix my meats so I settled for a single beef rib alongside the brisket instead. I wouldn't ever order more than one of these -- the best bites of it mix well-done exterior with a juicy interior, but the meat on much of the length isn't thick enough to supply more than the well-done exterior bits. Still, a single rib makes a much better complement to the brisket than the mediocre sides or overpriced cornbread.

Having to wait in the whole side dishes line just to get a few slices of raw onion or a handful of pickles is obnoxious. And the pricing, at 50 cents for each of those, is ticky-tack. I'd pay another fifty cents per pound on the meats for a little side stand or vats on the tables with pickles and onions.

[goldenticket]

The Boot Bar is another great addition to the live music scene in the DC area. Granted, it's small, but that's the main reason it's so good. It was the perfect spot to see the Holmes Brothers for an early Sunday evening show.

Unfortunately, food service and payment turned out to be a total cluster, both seemingly due to under-staffing, lack of preparedness for the 5:30 'doors open', and an inexperienced server. Food was ordered at the table, as were drinks. Both took quite a long time to come out. The food orders were hopelessly screwed up - missing items, cold food, replacement for unavailable item arriving long after everything else had been finished. If this is the norm, I think I would prefer to go up and order my own food and bring it back downstairs. At least that way I know it would be i) what I ordered and ii) hot. While we had asked for two checks when we sat down, only one card was taken and the checks that came out were not correctly broken up between our parties, with items that never arrived included. It took three tries to get it sorted out, which was another 20 minutes of frustration (added to the initial 20 it took to get our first round of drinks).

On the plus side, happy hour is every day (3-7pm and 10pm-close) and the $5 margaritas are just about as good as the ones at Taqueria Poblano. The turkey breast was fantastic (once it arrived), tender, juicy, and full of flavor. The moist brisket was as good as always. I'd like to have some pepper vinegar to put on my greens, but they're still good without. My friends ordered off the bar menu and were very happy with their brisket tacos and barbecue beef sandwiches. I do like the food, the ambiance, and the music, so I'm willing to overlook the occasional service problems.

[Albert Yi]

I paid a visit for a Meetup with some internet strangers and had a good time.

The six of us showed up on a Friday at around 7. The place was busy but there was plenty of room available so we didn't have to wait to get seats.

Since everyone here raved about the moist brisket, I got a half pound of that along with a side of green bean casserole, mac n cheese, and some corn bread.

First off, my BBQ experiences are sorely lacking. I've been to Stubbs in Austin (not very good) and Urban BBQ here in Rockville (decent but not really memorable). But the brisket I had at Hill Country was definitely the best. The slices I got were meaty and well marbled, but still had some texture so it wasn't like biting into mush. There were bits that were a little burnt and crispy. They had a great smoky flavor although I enjoyed them better doused with the BBQ sauce. There's a sweet version and a vinegary spicy one. Both enhanced the brisket without overpowering it.

I gobbled up the green bean casserole. I eat a pound of this stuff every Thanksgiving and the version served at Hill Country is solid. I was less impressed by the mac n cheese which lacked any sort of punch compared to all the other strongly flavored food I was eating. The corn bread was dry and I didn't eat much of it.

For dessert I had the banana cream pudding, which was decent.

For all of this I paid $25 (only drank water).

Overall I enjoyed my experience here. The main reason to come here is the meat, and the meat delivered. Our waitress was attentive and friendly, although I felt a little bad for her wearing such a tight low cut blouse. The location is convenient, and it's right across from Oyamel! I'll have to check it out before the Day of the Dead stuff expires.

[ktmoomau]

We were there Friday night to see Radio Romance a band my friend knows from Nashville (they were good kind of rock with a little splash of country).  We ate upstairs first.  As a note when I first walked in they told me it would be an hour wait, five minutes later we were called.  Now I know wait times are hard to gauge I used to have to do such things, but there is a huge difference between and hour and five minutes.  We had friends who were delayed a little bit, but would be there in about 20 minutes.  When our table was called I let them know our whole party wasn't there to see if they wanted to delay seating, us but no they wanted to seat us.  Anyway it was fine, just a bit strange.  There were people outside that were choosing not to eat there based on the long wait time, they could have kept that business.

We got turkey, moist brisket a kruez sausage.  The turkey was actually my favorite, it was really good.  The sausage was fine, but next time I would skip it.  I liked the flavor of the moist brisket, but again I liked the turkey better.  For sides we had cornbread which was fine, but with their ordering system you don't really order in groups, so I would prefer one piece to an order.  The cool cucumber salad was refreshing and really good, almost like a palate cleanser between bites in a good way.  I also liked the greens, pretty standard, but good.  The beans were a little thick to me, they were ok in flavor, just not my favorite texture I would skip them next time.  I didn't try the mac and cheese.  I found the beer selection a little limited, so I had some cocktails.  None were really outstanding.  When we went downstairs they gave you everything in a plastic cup which dimished the cocktails further as they weren't very cold.  Anyway the band was great.  I wouldn't go out of my way to eat here again, but it wasn't bad.  Next time I would get turkey and cucumbers and save room for the banana pudding which looked good.

[reedm]

Thanks to Uber Eats and Hill Country, I avoided the oppressive heat that I would have encountered  today while making my usual journey to the nearest set of food trucks. 

30 minutes after ordering, the driver appeared with my order of 1/4 chicken, a pork rib, and a side of barbecued beans with burnt ends. Also included were two corn muffins, white bread, crackers, sauce, and honey butter. 

The ribs and chicken were perfectly cooked, and while the smoke was evident, it was not overpowering. The pork was tender but featured a good chew, while the chicken was moist with a crisp skin. Both were 10/10 on my highly subjective scale. The beans were very good, but could have benefited from a bit more seasoning.

Thanks to a promo code, the price of my $16 (plus tax and delivery fees) was quite reasonable, even by DC standards. (If you've never used Uber eats, send me a message and I can share a code with you.)

Very pleased Hill Country continues to put out barbecue that makes this native Texan proud!

[Ericandblueboy]

Had lunch at Hill Country yesterday.  The moist brisket is still delicious, but their pork ribs just weren't as good as Texas Jack.  So my pick for best Texas BBQ right now is Texas Jack.

The green bean casserole was different from the past - there were beans and zucchini added.

[saxdrop]

I've been a pretty consistent booster/defender of Hill Country since it opened.  But the quality shown in roughly bi-monthly visits over the last year or so have inexorably sloped down. But I don't mean to bury HC - just to explicitly and officially (to myself) declare that it ranges from adequate to good, but no longer within spitting distance of sublime. The moist brisket is rarely as moist and smoky as it used to be. And on my last visit on Sunday (June 11) the specials board listed sausage for $6.75. I should've asked how much/many that gave you but I took the fact that it implied a single link the way it was written as a sign that I'm no longer the target audience (if I ever was).

I have a friend who travels to town every couple months, and insist on a visit to this place. Its not so bad I'll try to talk him out of it, but it's no longer the treat I used to look forward to.

[Ericandblueboy]

Tim Carman ranks Hill Country #1.   He even claims Hill Country is better than Franklins, which ticked off the entire state of Texas.  In retaliation, the 'boys promises to wipe the floors with the 'skins.

I had some moist brisket just now and they are delicious, as are the pork ribs, even the shoulder clod (flat iron).  3 meats and 2 sides plus cornbread is now $25.  That's enough good for 2.

[Kibbee Nayee]

Saw the Hill Country BBQ banner on the lawn at the National Building Museum today. Does anyone know if they're setting up there for an event?

[Tweaked]

6 minutes ago, Kibbee Nayee said:

Saw the Hill Country BBQ banner on the lawn at the National Building Museum today. Does anyone know if they're setting up there for an event?

Summer pop-up Backyard BBQ at the Museum

[Pizzaandbrew]

Weather permitting, we'll be out there tomorrow.  It's a work in progress but outside, fun, green, adult beverages and good food..

 

[rockcreek]

I went yesterday, and it is daaaaaaaarn fine. "Better than Texas" is not for me to decide, but ... well, let's put it this way. I have had brisket that makes me happy: La Barbecue, La Condesa, Mueller's. Then I've had brisket at multiple places around here, none of which distinguished itself from shoes. This brisket made me undeniably happy.

Although: great as the brisket was, the pork belly and the turkey didn't stand a chance. Well done.

[Josh]

On 7/1/2017 at 11:12 AM, Ericandblueboy said:

Tim Carman ranks Hill Country #1.   He even claims Hill Country is better than Franklins, which ticked off the entire state of Texas.  In retaliation, the 'boys promises to wipe the floors with the 'skins.

I had some moist brisket just now and they are delicious, as are the pork ribs, even the shoulder clod (flat iron).  3 meats and 2 sides plus cornbread is now $25.  That's enough good for 2.

I haven't eaten at Franklin's (and probably won't anytime soon due to the ever-present line), but the calling card of a "great" barbecue joint is consistency.  That ability to pump out excellent stuff day in and day out (without the use of a "gas assist") is what sets apart the best Texas places from their peers.  DC places have always suffered from inconsistency, not helped by the frequent chef/pitmaster shuffles.  We'll see if these joints can stand the test of time.

[rockcreek]

On 7/7/2017 at 2:31 PM, rockcreek said:

I went yesterday, and it is daaaaaaaarn fine. "Better than Texas" is not for me to decide, but ... well, let's put it this way. I have had brisket that makes me happy: La Barbecue, La Condesa, Mueller's. Then I've had brisket at multiple places around here, none of which distinguished itself from shoes. This brisket made me undeniably happy.

Although: great as the brisket was, the pork belly and the turkey didn't stand a chance. Well done.

I wish to clarify this remark: I meant, "me and a 12 year old ate the whole damn thing with gusto, and we loved every second of its brief lifespan on our tray."

Thanks, everybody!

R

[mtureck]

On 7/7/2017 at 2:59 PM, Josh said:

I haven't eaten at Franklin's (and probably won't anytime soon due to the ever-present line), but the calling card of a "great" barbecue joint is consistency. 

Pretty sure that's applicable for all notable restaurants of any type, but point taken.

[Josh]

On 7/12/2017 at 9:42 AM, mtureck said:

Pretty sure that's applicable for all notable restaurants of any type, but point taken.

Absolutely. I do think, though, that it's harder to hide variations in quality in Central Texas-style barbecue than other types of cuisine.

[JimCo]

After a trip to Hill Country on Saturday, I agree with Tim Carman that their moist brisket makes them the #1 barbecue restaurant in the DC-area by a wide margin. This was truly great brisket -- juicy, infused with smoke that provided a mild tang, and a robust beefy flavor. My brother was in town from Houston, and he has sampled several of the places on the Texas Monthly Top 50. He was impressed and said that the brisket that day would be worthy of being on the Texas Monthly list.

He and I also ate at Franklin's last year, and we agreed that Hill Country was not quite at Franklin's level. But it was still close enough for DC barbecue enthusiasts to be excited about. Where Frankin's bests everyone (in my opinion) is texture. Franklin's brisket has a melt-in-the-mouth quality akin to kobe beef that I haven't noticed elsewhere.

Carman says Hill Country is now cooking with 100% wood, and it is noticeable. I think I'm going to become a weekend regular there this summer and enjoy it while it lasts.

I'll also put in a plug for Hill Country's pork belly which they seem to have as a special on most weekends. They put a very salty rub on it and slice into 1/8 inch slices. It is now a must-order for me.  

[JimCo]

It is a shame that Hill Country blew it when the Texas Monthly BBQ Editor was in town.  Yesterday, the brisket was on point... (Get it? Because 'point' is a cut of brisket? I'll pause 'til you're done laughing...)

...seriously though. I had two slices of 'moist' cut right off the end. A load of peppery bark on each morsel with tender beef fat that just melted in mouth. The jalapeno sausage from Kreuz' Market in Lockhart is also a must-order anytime I'm there. Unfortunately, the corn pudding is not available. The server said it would be back by November. In its place is "ATX Risotto" which was basically red beans and rice, minus the beans. It was good, but not as good as the corn pudding.

[Pizzaandbrew]

On 10/24/2018 at 12:26 PM, curiouskitkatt said:

Recommendation on where to dine on Thanksgiving

Hill Country Barbecue Market in Penn Quarter has a cool mix of the traditional and stuff off the beaten path.  Awesome packages available for pick-up and also open for All You Can Eat all day with TVs to boot.

[silentbob]

We stopped by here before the Caps game last week.  About a third of our "moist brisket" order was pretty good, the rest was disappointingly dry and excessively charred.  I liked the sides (corn pudding and beet/kale salad) though.  In terms of places within reasonable driving distance of the DC area, ZZQ is best and it's not really close IMO.

[zgast]

30 minutes ago, ktmoomau said:

My BIL who lives in Richmond swears it only takes 90 minutes to get there, or here, I have yet to make the trip down or back in less than 2 hours, and often 3, with completely stopped traffic around Fredericksburg.  I must perennially chose the wrong times.

Clearly you're traveling between 12 and 12 on a day that ends in Y.  How many speeding violations does your BIL have?

[mongo jones]

my meal reports from our recent dc trip continue with our first lunch which was at hill country. thanks to ericandblueboy for the rec. it was a big hit with the family--our boys love grilled and smoked meats of any kind. we got the moist brisket (good), the pork ribs (very good), the kreuz sausage (excellent) and a special of smoked chicken wings (excellent). for sides we got the cole slaw, the potato salad, sweet potato bourbon mash, the collards with bacon and the baked beans with burnt ends. all were good but i particularly enjoyed the latter three. prices were reasonable as well--just about $100 for three adults and two kids who ate a lot. i'm sure there are a lot of comparable places in dc but coming from minnesota, this was a big highlight for us.

the full review with more pictures than anyone probably needs is at the blog.

[Ericandblueboy]

1 hour ago, mongo jones said:

i'm sure there are a lot of comparable places in dc...

Actually, there are not many comparable places in DC.  Possibly Federalist Pig in Adams Morgan and Texas Jacks in Arlington (but they're both pretty inconsistent).  I'm glad you had an excellent meal at Hill Country.

[JimCo]

Dinner at Hill Country earlier this week left me sad for the restaurant and its workers, and depressed about the future for many restaurants.

The servers, bartender, and manager couldn't have been friendlier. But the place was practically deserted at 7pm on a weeknight while a Wizards game was happening just a block away. If you've been to Hill Country, you know it's a big place. But there were probably only five tables occupied giving the place an empty and funereal feeling. Also, bbq is a business that requires healthy streams of customers to keep the product fresh -- and this food had been clearly sitting around a long time. The ribs had turned to the texture of pulled pork. The hot link was so dry and acrid from smoke that I couldn't eat more than one bite. The brisket was still pretty good however. 

The draft list at the bar is down to just a few options. They didn't have Shiner on draft anymore, and it didn't sound like it was being replaced any time soon.

Their once hefty side dish bar is now down to just four or five dishes -- probably the ones that can hold up the best over time like green bean casserole and mac n cheese. Their dessert menu is down to just three items (two of which are a pecan tart and a cookie that are clearly brought in). They don't serve ice cream any more because they said they can't go through it fast enough.

Again, everyone on the team could not have been nicer so this post is not a complaint --just a sad acknowledgement of what I imagine is happening at a lot of restaurants right now. I'm glad they're still there, but given their size and menu, I wonder how much longer they can last.

[Pat]

I walk past there sometimes and smell the food cooking. Smells wonderful. I'm never going by at a time of day when they're open and I can get something, and it's a little too far to head back there easily at prime time. I know they were closed for several days around the holidays. I hope they can bounce back.