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Posted at 8:00 AM ET, 06/30/2009

On the Horizon: Hill Country Cookin'

By Tom Sietsema

Hill Country, the big barn of a barbecue joint in New York, is coming to Washington, courtesy of its founder, Bethesda native Marc Glosserman. While the self-service restaurant is still a year away from opening in Penn Quarter (at 410 Seventh St. NW), some of us are already licking our lips in anticipation of a slab or two of the signature dry-rubbed, slow-smoked brisket and ribs.

Like the original in Chelsea, the 250-seat Hill Country in Washington will take its cue (pun intended) from Kreuz Market, the famous barbecue destination in Lockhart, Texas, where the meat is sold by weight at a counter and presented on butcher paper. With his second location, Glosserman is once again aiming for "faithful replication": the wood for the fire will be Texas post oak, the drinks will include Big Red cream soda from Waco, Texas, and the desserts will use Blue Bell brand ice cream.

The secret to good Texas barbecue? "It's not what you put on," says Glosserman, whose father hails from Lockhart, "but what you leave off." Nix any sauce. His meats are simply seasoned with kosher salt, black pepper and cayenne.

Food won't be the only draw at Hill Country, which is expected to debut in July 2010. Along with baked beans "with burnt ends" and PB&J cupcakes, restaurant offerings will include live music by country, blues and southern rock acts.

To which I say, yee-haw (and pass the paper towels)!

-- Tom Sietsema

By Tom Sietsema  | June 30, 2009; 8:00 AM ET
Categories:  Restaurants  | Tags:  Tom Sietsema  
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Hopefully this will put some pressure on Capital Q to improve. They used to be really good but have fallen off the last few years.

Posted by: HStreetNE | June 30, 2009 10:59 AM | Report abuse

This is GREAT news for DC foodies and barbecue lovers!!! Hill Country BBQ in NYC is the real deal. They are kind of chi-chi and expensive, but their brisket is very, very close to Kreuz.

And I am not easily impressed by fake "Texas barbecue." I was married in Lockhart; we had our rehearsal dinner at Kreuz and had the reception catered by Smitty's.

Capital Q has a LONG WAYS to go to even come close to Hill Country...

Posted by: Frimp13 | June 30, 2009 11:38 AM | Report abuse

Hey, that's "yee-hah," not "yee-haw." What, are you trying to make us Texans sounds like rubes?

Posted by: cgeiger23 | June 30, 2009 2:17 PM | Report abuse

Hill Country Pitmaster,Pete Daversa, is the best young pitmaster in the country. His reviews in NY are great and I saw his profile on ABC's Nightline. I can't wait to check out the new DC location.

Posted by: moshapiro | June 30, 2009 4:02 PM | Report abuse

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