Washington, DC (September, 26, 2011) – Hill Country honors the barbecue and live music capital of Texas and takes its “cue” from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style. All barbecue is cooked fresh daily on premise in their custom meat-smoking room.
They offer brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas.
Updated versions of classic Southern sides and sweets, created by executive chef Elizabeth Karmel, include Longhorn Cheddar Mac & Cheese and Peanut Butter & Jelly Cupcakes. Hill Country features a marketplace full of Lone Star State favorites such as Kreuz Market sausage, Big Red soda, and Blue Bell ice cream.
Now on Mondays, between 5 and 10 PM, head on in and tell your server that you want “All You Can Eat!” This promotion is family style, so everybody at the table has to go in on the offer. Choose the sides you want, and your server will bring out a heaping platter of brisket, market chicken and pork ribs for the table along with your chosen sides. Once the first round of food is polished off, order more of either the same sides or something different. The meats always stay the same. All that, for just $25 bucks. If you want more on the details, head to their website.
When you are nice and full, head to the downstairs stage in the Boot Bar from Tuesday through Saturday nights including frequent visits from national touring acts. The stage, with its state-of-the-art sound system, has welcomed legendary artists such Dale Watson, Heybale!, Bob Schneider, and Rosanne Cash. Many of Hill Country Live’s performances are free to the public.