When the Michelin Guide announced that for the first time it was expanding to Texas, it got a lot of attention. There was never a doubt that upscale restaurants featuring multicourse tasting menus would make the list. But the big question was would barbecue, a Texas staple, make the cut? Sawyer Lewis, co-owner of LeRoy and Lewis, expressed disbelief at the idea that a barbecue restaurant could win a Michelin star until it actually happened.
Customer Jordan Blossom shared his excitement about the recognition of LeRoy and Lewis, stating that he has taken friends and family for years. He emphasized how the beef cheeks and hop sausage were his favorites, noting that he appreciates the unique sides that don't leave you overly stuffed. This recognition allows guests to proudly say they loved the barbecue even prior to its Michelin star achievement.
Chef John Bates of InterStellar BBQ highlighted the desire to push food boundaries beyond traditional barbecue. He emphasized the importance of creativity in menus and the dedication to quality that lead to these restaurants receiving Michelin recognition, marking a new era for Texas barbecue.
Collection
[
|
...
]