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The New Hog Pit Isn't a Pit At All

By Pig Trip   Nov 17, 2008

Having had Hog Pit's "barbecue" previously and not considering it anywhere near Hill Country's league, I asked myself what could possibly be the lure to draw potential customers away from Hill Country. A few theories emerged. FULL REVIEW

Jonas Attempts to Eat a Rib at Hill Country

By Tien Mao   Mar 03, 2008

Some of the meat items at Hill Country are rather large. For some reason, Jonas wasn't keen on trying much of the food (perhaps it was the ice cream that he was eating), but he did seem to enjoy the spare rib once he got his hands on it. It's unfortunate that actually eating the rib wasn't an easy task. Jonas also enjoyed dancing around on the stage with some random kids, but I don't have any pictures of that. FULL REVIEW

Hill Country – Finally!

By The Park Slope Gastronome   Jan 24, 2008

I spent the better part of the first week of 2008 trying to eat at Hill Country with little success. The first time, after spending roughly two hours at the bar doing shots of bourbon, it was announced that the restaurant had run out of food. As compensation, I believe one of the bartenders bought us a round, but like I said, I had been doing shots of bourbon for two hours… We ended up having to go across the street to Black Pearl for some of the most abysmal tasting and overpriced food I have ever eaten. The raw clams on the seafood plateau were not terribly fresh and if given the choice between eating them again and eating a... FULL REVIEW

• 5

Hill Country

By Mona's Apple   Nov 09, 2007

The messages started trickling in and within hours my inbox was flooded. First there were e-mails. Then there were text messages. Then there were voicemails. There were even Facebook wall messages. We were all on our toes. Warrior was coming to town on his East Coast tour. I've known of Warrior for almost twice as long as we've been friends. We were members of Connecticut Swimming as terror tots, but we never swam for the same team. He was always somebody's crush on my swim team. Fast forward a decade. My high school YMCA coach Murph, whom I was very close with, became the coach of the Harvard men's team. While I was in college I moved... FULL REVIEW

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My Latest Visit to Hill Country

By Pig Trip   Sep 19, 2007

I've said before that Hill Country's brisket flat is the standard by which all other brisket flats must be judged, and I'm not backing off that statement. With the by-the-pound ordering, there's no reason you can't have at least a couple of slices with every meal. FULL REVIEW

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Overindulgence at Hill Country

By Tien Mao   Jul 19, 2007

Tuesday night, a group of us went to Hill Country Barbecue - one of the latest 'cue joints to open here in NYC. A little different than your typical restaurant in NYC, at Hill Country you line up at various counters to order your food. There are counters for the meat, the sides and the drinks. While at the meat counter, you order meat by weight. The first picture is about 1/2 lb of the moist brisket (it didn't seem like enough to share with Calvin). We ended up with 1 lb of the brisket, 1/2 lb of the pork spare rib, and 1 jalapeno cheese sausage. We also had the white shoepeg corn pudding, sweet potato bourbon mash, and corn bread (with... FULL REVIEW

• 1

Smokin'

By VittlesVamp   Jul 19, 2007

Last night I had the delight of joining Sir and Lady M at New York's newest BBQ destination - Hill Country. One step in the door and my Yankee nostrils were overtaken by the intoxicating aroma of oak, burning long and low. Talk about perfume... We waited on the edge of our bar stools sipping Lone Stars until our name was bellowed out, and three meal tickets where thrust into our hot little hands. In the tradition of Central Texas meat markets - not to mention the Lower East Side meat emporium Katz's Deli - Hill Country asks patrons to line up at the counter and order their vittles hand carved and to order, the countermen stamping your... FULL REVIEW

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The Joint

By Pig Trip   Jul 14, 2007

Hill Country Barbecue was probably the most highly anticipated barbecue joint to ever hit New York City. Part of that you chalk up to timing: New Yorkers have become more barbecue-savvy in the last few years, thanks to the road already paved by the likes of Blue Smoke, Daisy May’s, Dinosaur and RUB. And part of that is due to the reputation already carved out by Hill Country pitmaster Robbie Richter, a master of the competition circuit whose trophy case includes a few grand championships and first place chicken at the 2005 American Royal. Richter is also one of the organizers of BBQ NYC, an annual 'cuefest on Ward’s Island. FULL REVIEW

• 8

Hill Country

By Gastro Chic   Jun 27, 2007

Fette Sau is a hard act to follow. This became apparent as soon as we walked into Hill Country. Where was the smell of barbecue? In Williamsburg, the scent of roasting meat bewitches you a block away, here there was barely a whiff of it, even when the counter staff opened the cantilevered storage units that contain piles of brisket, beef ribs, and fatty pork. Manhattan might mean "island of many hills," but this ain't the boonies anymore. If Texas-inspired Hill Country exuded that barbecue scent, the neighbors would be hoppin' mad. (It's tough not to lapse into Texas talk as soon as you get here, what with the honky tonk music on the... FULL REVIEW

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Hill Country Joins NYC BBQ Elite

By Pig Trip   Jun 19, 2007

15 Tips for Your Visit to Hill Country: Don't go there for lunch, at least not yet. For now and probably through most of June, Hill Country opens at 5:00PM. Call first to make sure. FULL REVIEW

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NYC Dining: Hill Country NYC

By Off The Broiler   Jun 09, 2007

We couldn’t get enough of Hill Country during its pre-opening Texas Wine Dinner (click for previous photos) so we decided to head in  Friday night to sample the Q on opening night. We weren’t disappointed. Ready for some good eatin’? Click on the [...] FULL REVIEW

• 2

Hill Country

By Restaurant Girl   Jun 09, 2007

If opening night is any indication of Hill Country's big city debut, New Yorkers are rolling out the welcome wagon for the newest in barbecue. This generous bi-level space on the outskirts of the Flatiron District, embraces its down dirty southern roots with Western accoutrements, unfinished wood floors, communal tables and Americana signage. First-time restaurateur Marc Glosserman, an ambitious Jew from nowhere near the Lone Star state (Maryland), has wisely recruited Queens pitmaster Robby Richter and lady of the grill, Elizabeth Karmel, to run three high-tech Hickory smokers and a well-endowed assemblage of southern-stamped sides and... FULL REVIEW

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