About LeRoy and Lewis Barbecue
Evan LeRoy and Sawyer Lewis opened their operation as a trailer in South Austin in 2017 and earned a Michelin star before their permanent brick-and-mortar was six months old. The restaurant is housed in a 5,000-square-foot midcentury building in South Austin with a glazed brick exterior and peak-roofed dining room. The philosophy is new school: LeRoy pushes Central Texas smoked meat beyond the traditional brisket-ribs-sausage triumvirate into smoked beef cheeks, cabrito, lamb, and preparations that reflect broader culinary knowledge. Tasting Table named it the best barbecue in Texas in 2025.
The Setting & Atmosphere
LeRoy and Lewis Barbecue occupies a space in South Austin that reflects exactly what the restaurant is trying to be: new-school central texas bbq done with conviction and without apology. The neighbourhood context matters here — South Lamar's creative casualness shapes the room.
Signature Dishes
The kitchen's signature is Smoked Beef Cheek / Cabrito. The menu at LeRoy and Lewis Barbecue operates with a clarity of purpose that most restaurants spend years trying to achieve: every dish is here because it belongs, not because it fills space. The result is a focused, memorable experience where the food rewards attention rather than demanding it.
Why LeRoy and Lewis Barbecue for Birthday
LeRoy and Lewis Barbecue works for birthday because it understands what the occasion requires. A walk-in queue at a legendary institution is a shared experience before the meal even begins — it is a test of patience and a story to tell The new-school central texas bbq format naturally creates the conditions for communal, celebratory eating.
Practical Notes
Arrive early — typically by opening time — for the best chance of immediate access. The queue moves but patience is required at peak times. Parking in South Austin is available nearby. Dress code is Austin casual to smart casual — the restaurant will not enforce formality, but the occasion rewards making an effort.