LeRoy and Lewis Barbecue Unveils Innovative Brick-and-Mortar Location in South Austin

LeRoy and Lewis Barbecue opened a gorgeous new South Austin restaurant after nearly a decade of culinary innovation. Chef and pitmaster Evan LeRoy, who won acclaim for his unique barbecue at Freedmen's Bar in 2015, hit a milestone. LeRoy has innovated Texas BBQ with his dedication to quality and inventiveness.

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The craft movement launched LeRoy's BBQ career as a top pitmaster. His early work at Freedmen's Bar showed his skill to cook brisket with unusual flavors. His inventive BBQ style was in coleslaw with grilled cabbage, cider vinegar, cilantro, and caraway seeds.

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In 2017, LeRoy and hospitality expert Sawyer Lewis launched the LeRoy and Lewis Barbecue food truck. The success of this business allowed them to develop new menu items using beef cheeks instead of brisket. This bold choice showed their dedication to revolutionizing BBQ.

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LeRoy, Lewis, and their spouses Lindsey and Nathan opened a state-of-the-art facility at 5621 Emerald Forest after repeated delays in finding a permanent location. The restaurant's pleasant setting complements its traditional-modern cuisine.

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LeRoy says lunch is beef cheeks, brisket, and flat iron every day, with tri-tip for dinner. For quality and flavor, the menu features responsibly sourced proteins from local farms.

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The menu's highlight is masterfully smoked meats. While beef cheeks and brisket remain popular, flat iron steak has become a standout. Traditionalists and adventurous diners love this cut's softness and flavor.

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Pulled whole hog and house-made sausages with beef chorizo and beer hops are also crowd-pleasers at LeRoy. Miso-glazed grilled carrots and smoky cauliflower “burnt ends,” reminiscent of Freedmen’s Bar, are innovative side dishes.

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Pork hash, influenced by South Carolina cuisine, uses leftover pork chops to highlight resourcefulness. The coleslaw has been modernized with kale-based Caesar salad.

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Frito pie may be the most shocking inclusion. “I developed the chili recipe over time,” LeRoy says. “No beans or tomatoes—just ground beef cheeks, spices, and pureed red chiles.” This simplified version makes the meal more addicting.

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Food availability during operating hours is one of LeRoy and Lewis's hallmarks. While many restaurants run out of popular foods early in the day, this one serves smoked burgers and chopped cheese sandwiches all day.

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This attention to client satisfaction shows they understand what today's diners want: high-quality products and creative cuisine.

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From their new restaurant, LeRoy and Lewis will leave their mark on Austin's BBQ scene. They lead the changing Texas barbecue scene with their old skills and current sensibilities. As they experiment with flavors and ingredients, they welcome guests on a nostalgic and innovative journey.

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LeRoy stresses community support as they celebrate this new chapter: “We're excited to share our passion for barbecue with everyone who walks through our doors.”

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If you want to try this food, LeRoy and Lewis Barbecue serve lunch and dinner Wednesday through Monday, closing just on Tuesdays.

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The unique offerings and commitment to excellence will make this new site a must-visit for barbecue enthusiasts in Austin and beyond.

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