Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The Salt Lick

18300 FM 1826 Send to Phone
512-858-4959 | Menu
Texas barbecue doesn't get any better or more classic than The Salt Lick.


Lunch & Dinner daily

* Click here for rating key

The Salt Lick, Driftwood, TX

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

The Salt Lick Restaurant Review

: In a land that prizes its barbecue, few pits are more famed than The Salt Lick. It’s a 20-minute drive southwest into the country from Austin, and one well worth it. The grounds are spacious and lovely, but the scent gives away why you’re here. Greeted at the door with an open pit with hanging sausage and full racks, meat-lovers are in nirvana. Everything is done family-style and they’ll keep bringing more to the table ’til you cry uncle. The juicy brisket sings with mesquite, the sausage packs a punch, and the meaty pork ribs set the standard. The secret recipe barbecue sauce is a unique, slow-simmering balance between sweet and heat. Try to avoid overeating to save room for a hubcap-size portion of homemade peach cobbler. They take cash only, though there is an ATM on site. What’s not on site, though, is alcohol---so feel free to bring your own beer cooler and carry it on in. After all, everyone’s family here.

10-Year Tawny Port, Ramos Pinto, Quinta de Ervamoira

In GAYOT's latest Wine of the Week learn about the origin of Port wine, its grape varietals, its various types and then read the review of a 10-Year Port.


GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.


The charm of Provence right on your table.

Read the article and see photos.

Proper Hotel Santa Monica RooftopThe view is not the only reason to dine at Calabra in Santa Monica, CA.

Read the review and see photos.