Lamberts, Supper
It’s an establishment that won’t be leaving downtown Austin anytime soon. Since 2006, Lamberts has maintained its reputation for high quality, Texas barbecue with a happy hour and upstairs bar that you need to try. It’s one of my go-tos, and I always do what I can to get a spot at the downstairs bar (during happy hour) or on the patio.
Heads up: You’ll leave Lamberts smelling just like it, and very few will be critical. The building maintains the character of what once existed in downtown Austin. With its historical marker facing passersby, it’s common to see tourists curiously leaning in for a look (possibly hanging around a bit longer than it takes to read to embrace the smells of the smoker out back).
The servers are rightfully opinionated about their favorites, so when in doubt, ask them. There’s occasionally a special that they all go nuts over.
Hours have recently changed for happy hour, as has the menu. Find both here.
Crispy Wild Boar Ribs, Fried Okra, and a Hi Sign Berto Mexican Lager @ the upstairs bar
Menu Picks
WILD BOAR RIBS | honey & sambal, buttermilk blue cheese dressing, celery & daikon slaw
These spicy, light ribs are plated with blue cheese dressing to balance them out. They’re a must-have if you’re comfortable sharing finger food with your party. (Included on happy hour menu.)
TARTARE OF SALMON & AVOCADO | lemon oil, crème fraîche, ranch gaufrettes
New to the menu, I recommend this dish if you’re looking to go light on meat. It might be a BBQ establishment, but Lamberts does seafood right with this new addition. (No surprise, as several McGuire Moorman Hospitality joints are seafood-based.) (Included on happy hour menu.)
LAMBERTS ICEBERG WEDGE | texas cherry tomatoes, spring onion, crispy bacon, ranch dressing, cabrales cheese
This salad consistently lives on their menu, but they’re all incredible.(If they ever bring back the Thatcher Salad, get it.) Look elsewhere if you aren’t a fan of bleu cheese.
NATURAL BLACK ANGUS BRISKET | brown sugar & coffee rub, maple & vinegar mop
The rub makes it one of the best briskets in town. Ask any server, and they’re likely to recommend it.
FRITO PIE | chopped beef brisket, queso, goat cheese, pico de gallo, cilantro
While this was recently removed from the menu, I’d request it. If you’re a fan of goat cheese and splitting dishes, check it out. I recommend adjusting your order to pork instead of beef with sauce on the side. There’s already plenty going on.
FRIED OKRA | with spicy remoulade
Eat your (fried) veggies. Add to your order.
CHIPOTLE QUESO WITH BRISKET ENDS | avocado & pico de gallo, flour tortillas & house corn chips
In case you didn’t already max out your meat and cheese consumption for the meal, go for it. I’m a queso feane, and think it’s one of the best in town. (If you go light on dairy, save your queso order for the Bob Armstrong at Matt’s El Rancho.)
ACHIOTE & LIME CHICKEN | charred red onion, pickled peppers, white bbq sauce
It’s a solid plate if you aren’t dying for beef or pork.
PIMENTO CHEESE DEVILED EGGS | onions & pickles
Typically topped with trout roe, they’re a great meatless option to start your happy hour if you’re with company.
New Additions (or plates I haven’t tried, but intend to):
BROILED ARTICHOKE DIP | salsa fresca & house chips
HALF RACK BABY BACK RIBS | smoked, glazed & grilled in house bbq sauce; cashew lime slaw & quick pickles
LAMBERTS BAKED MAC & CHEESE
LOCKHART QUAIL | cheese enchilada with ranchera sauce, cotija cheese & cilantro
