The story
LeRoy and Lewis Barbecue calls its approach “New School BBQ, Old School Service.” Since opening in 2017, first in the lot of Cosmic Coffee + Beer Garden and now in a dedicated South Austin restaurant and bar, the team has been pushing the boundaries of what Texas barbecue can be. In 2026, their work earned a Michelin 1 Star, a recognition of the high-quality cooking and inventive spirit that define the place.
Every piece of meat comes from small, responsible Texas ranches. Beef is sourced from Dean & Peeler, Lorene Farms, 44 Farms, and Heartbrand Beef. Pork comes exclusively from Peaceful Pork, chickens from True Bird Farm, and lamb from Sloan Dennis and Dutchman’s Market. There is no commodity meat. The team believes the best barbecue starts with healthy animals raised ethically, and that commitment is evident in every bite.
The menu is built around cuts that showcase the kitchen’s craft. The flatiron, a cut from the shoulder clod, is smoked like a brisket for a beefier result. Brisket itself is trimmed, seasoned with just Diamond Krystal Kosher Salt and 16 mesh black pepper, then smoked over post oak for about 14 hours. A signature “foil boat” technique ensures a crunchy bark, rendered fat, and tender, moist meat.
Beef cheeks, fist-sized muscles from the cow’s cheek, are treated like brisket with a salt-and-pepper bark and a four-hour smoke, finished in a beef tallow confit. Pulled Whole Hog is not typical pulled pork: the whole animal is cooked over direct coals hill country style, resulting in a textured, subtly smoky dish. Hop Sausage, a German-style kielbasa made with Citra hops, adds a playful twist. The kitchen also serves a Grain-bow Salad, Kimchi, Pork Hash, and Chori-papas (a recipe from the chef’s grandmother). For first-timers, the staff recommends a two-meat plate with beef cheeks and whole hog, plus Frito pie and kale caesar slaw.
Service is counter-style, first-come, first-served. Lines are common, but drinks and the Anytime Eats menu are available at the bar while you wait. The menu changes with the day – Thursday evenings bring Chicken Fried Steak, and weekend dinner specials often include Tri Tip. The restaurant operates on a sell-out model for certain cuts, so arriving early for lunch is advised for the full selection. The atmosphere is relaxed, with a focus on old-school hospitality and a bar that serves draft beer, wine-based cocktails, and retail drinks.
LeRoy and Lewis is a place where tradition meets invention, and the Michelin star is a testament to a team that dedicates itself to community, local ranches, and barbecue that tastes like nothing else.
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