| In 1975, some native Texans who were UT grads had a brilliant idea. They transformed an old bar, high on a hill, into what is now a nationally famous barbecue restaurant. Coveted for its beautiful sunset views of the Hill Country and for barbecue ribs cooked over fine oak, County Line on the Hill feels like a warm country home with a few added frills (including a talking steer head). We relish the pink-tinged beef brisket, carved thin, and the super-moist barbecued chicken drenched with thick, tangy homemade sauce. Among traditional Texas sides that are better than average, try the pinto beans, coleslaw and slabs of warm homemade bread smeared with honey butter to round out the meal. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
