Of course, you’re bound to get hungry on any Texas road trip. Since the Lone Star State is populated by predominantly devout carnivores laying claim to about 268,820 square miles of land, there are countless restaurants to discover (or re-discover). So we rounded up a list of the best small-town places to visit when you’re making your way around the Lone Star State.
The best road trips are the ones that involve delicious food, am I right? Texas is just full of so many amazing places to eat and it seems impossible to try all of them in a lifetime—so we’re done the next best thing and tried a few of the very best, most iconic restaurants in Central Texas.
Smitty’s Market, Lockhart
The black soot covering Smitty’s foyer and pit room is a good sign—it means the place is alive and kickin’ after all these years. Go for the Texas trinity of brisket, pork ribs, and sausage, fresh from the pit, and throw on a pork chop or shoulder clod if you’re feeling wild. This is the kind of spot where asking for sauce is welcome and it’s a tasty sauce indeed.
Weikel’s Bakery, La Grande
Weikel’s Bakery prides itself in making authentic from-scratch Czech pastries like Kolaches and Klobasnikies (Pigs-in-a-Blanket) and many other baked goods. The bakery has become a traditional stopping point for many travelers on Highway 71 between Austin and Houston. Some say this Czech bakery’s kolaches are the best in the state.
Black’s Barbecue, Lockhart
Smoked Texas barbecue puts smiles on faces. Black’s is one of the most iconic barbecue joints in Texas. From brisket so tender it practically melts in your mouth to fall-off-the-bone ribs smoked in the most flavorful marinade you’ll ever taste, I guarantee you’ll be leaving the table more than a little full.
Kloesel’s Steakhouse, Moulton
It was hard to believe the locals when we were told that one of the best restaurants around was Klosel’s. After some hesitation we stopped for lunch en route to the little brewery in Shiner and give it a shot and what a pleasant surprise. The food was truly amazing and good value with great atmosphere and friendly service. We have eaten here over the years numerous times and have always been impressed with their food. Particularly love their chicken fried steak—and desert.
Kreuz Market, Lockhart
Kreuz Market (pronounced ‘Krites’) might be the most unique dining experience you’ve ever had. The beef, sausage, or pork is served on brown butcher paper. No side dishes here. But you can enjoy a slice of cheddar cheese, chunk of onion, tomatoes, avocado and your favorite beverage. Don’t ask for barbecue sauce. They don’t have it and quite honestly are offended if anyone asks. The owners say, ‘good barbecue doesn’t need sauce.’
City Market, Luling
There are few places we love as much as the pit room at City Market. Entering the smoke-filled, glass-enclosed chamber at the back of the dining room is an experience you will remember for decades—a trip into an iconic, sacred space in the world of barbecue.
The City Market serves brisket, ribs, and sausage rings on butcher paper. They’re great as-is but house-made sauce is significant. The brisket is terrific as are pork ribs, but City Market’s great dish is a sausage ring. A swinging door leads into a back-room pit where pit men assemble meats on pink butcher paper. They take your money then gather the edges of the paper together so it becomes a boat-like container you easily can carry back into the pine-paneled dining room.
Truth BBQ, Brenham
Walking in we’re offered samples of brisket and a delicious side. The first bite announces the fact that youthful proprietor Leonard Botello IV has been an admirer of the handiwork of other masters of the craft, notably Franklin Barbecue’s Aaron Franklin. The pork ribs are decadently moist and slightly sweetened with a glaze. The brisket possesses an intense meaty flavor, subtle but deep smoke penetration, and a fine black-pepper crust. And the sides—can we talk about the sides? There is creamy mac and cheese with sizzling bacon crumbled on top; slow-cooked collard greens; rapturously buttery corn pudding; and bright, crisp slaw.
Original Kountry Bakery, Schulenburg
In 1979, Evelyn Besetsny and her husband Clarence started a bakery in a little house along Highway 77. Evelyn’s recipes came down from the Czech lands through her mother, Caroline Valicek. Those basic recipes for kolaches, strudel, and pigs haven’t changed, either. Clarence and Evelyn retired in 2007 but their daughter Lynn Heller carries on the tradition today. Heller has added a few items over the years like sauerkraut pig-in-the-blankets, jalapeno pigs, bacon and cheese rolls, and boudin pigs. Kountry Bakery’s stew and chilli are also lunchtime favorites. And the best part about eating lunch at Kountry Bakery are all the sweets to pick up for desert.
Texas Spoken Friendly
I am not a glutton—I am an explorer of food.