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Hill Country BBQ & Market

Hill Country Barbecue and Market was inspired by Texas BBQ – especially the signature dry-rub style of central Texas. Served on butcher paper and cut by the pound, this can’t miss NY restaurant cooks everything fresh daily using their in-house custom meat-smoking room.

About Hill Country Barbecue and Market: Hill Country honors the barbecue and live music capital of Texas and takes its “cue” from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style. All barbecue is cooked fresh daily on premise in their custom meat-smoking room. Their brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas. Updated versions of classic Southern sides and sweets, created by executive chef Elizabeth Karmel, include Longhorn Cheddar Mac & Cheese and Peanut Butter & Jelly Cupcakes. Hill Country features a marketplace full of Lone Star State favorites such as Kreuz Market sausage, Big Red soda, and Blue Bell ice cream. Their bar offers a wide selection of longneck beers, tequila, bourbon, and specialty cocktails as well as live American Roots Music in their legendary Boot Bar most nights of the week. Executive Chef Elizabeth Karmel, a.k.a. Grill Girl and often referred to as Queen of the Grill grew up in North Carolina where she was raised on BBQ. Her cultural passion for barbecue served Elizabeth well as she played with fire everyday handling marketing public relations efforts and culinary initiatives for client Weber-Stephen Products Co. for a decade before creating Girls at the Grill in 2002. Elizabeth is a grilling and barbecue information resource for the country’s media and food writers, chefs and cookbook authors. She is frequently quoted and generally regarded as America’s female grilling expert. As the years passed, Elizabeth realized that her true calling was to spread the good word of grilling and barbecue. Elizabeth recognized that most women she met – even the women who were very good cooks – never stepped one foot in front of the grill. So she decided it was time for the girls to take back the backyard and she was going to lead the charge! In June 2007, she opened the award-winning Hill Country in New York City as the executive chef. The first weekend the restaurant was opened, it fed 7,000 happy folks and has gone on to receive praise from both local and national food and restaurant critics, including Best BBQ in NYC. The highly acclaimed restaurant celebrates and honors the barbecue traditions of Central Texas and the Texas Hill Country. The James Beard Foundation invited Elizabeth to be a guest chef in August 2007 on behalf of Hill Country—where barbecue meets fine dining to earn its rightful place in the New York culinary community. In September 2010, Elizabeth opened Hill Country Chicken as the executive chef to bring homemade fried chicken and pie to hungry folks in Manhattan. In March 2011 Elizabeth opened HCDC—Hill Country Barbecue Market in Washington, DC to crowds of barbecue-starved constituents in the nation’s capital.

Distance from the Row NYC hotel: 21 Blocks


  • 30 West 26th Street, New York, NY 10010

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