Inside the World’s First Michelin-Starred Barbecue Joint: LeRoy and Lewis in Austin
In late 2024, the Michelin Guide made history by launching its inaugural Texas edition and awarding one-star ratings to four barbecue restaurants—the first time any American-style barbecue joints had ever received the prestigious honor worldwide. Among them was LeRoy and Lewis Barbecue in Austin, a spot that embodies the evolution of Texas barbecue while staying true to its smoky roots.
What began as a humble food truck in 2017, parked in the lot of Cosmic Coffee + Beer Garden, has grown into a celebrated brick-and-mortar destination. Founders Evan LeRoy and Sawyer Lewis, along with their partners, transitioned to a spacious 5,000-square-foot location in South Austin in early 2023. The move allowed them to expand their “new school” approach: creative, whole-animal barbecue using locally sourced Texas ingredients, smoked low and slow over post oak.
LeRoy and Lewis stands out for its innovative menu that goes beyond traditional brisket (though their moist, peppery brisket is excellent and now available daily). Standouts include tender smoked beef cheeks, house-made sausages, pulled whole hog, and inventive sides like hoppin’ john (black-eyed peas and rice), cauliflower “burnt ends,” and cheddar grits. Specials often feature massive cuts like porterhouse steaks or chicken-fried steak, and their acclaimed burger is a menu staple. Prices remain remarkably accessible—a two-meat plate with sides typically runs around $25—even after the Michelin recognition.
The restaurant’s motto, “New School Barbecue, Old School Service,” captures its vibe: casual counter-service in a welcoming space with midcentury-inspired design, glazed brick walls, and a lively atmosphere. Lines form early, but the operation handles crowds efficiently, serving until sold out (though they rarely run out these days).
A popular YouTube video from Ant’s BBQ Cookout channel, titled “Inside the World’s First Michelin-Star BBQ Joint” and released in May 2025, offers an intimate look at a day in the life at LeRoy and Lewis. It follows the pitmasters as they fire up the smokers, prep meats, and serve eager customers, highlighting the precision and passion behind their craft.
The accolades have continued to roll in. In the 2025 Texas Monthly Top 50 BBQ list—one of the most authoritative rankings in the state—LeRoy and Lewis placed an impressive No. 2. Pitmaster Evan LeRoy was also a semifinalist for the 2025 James Beard Award for Best Chef: Texas. As of early 2026, the restaurant retains its Michelin star from the 2025 guide update, solidifying its status.
Alongside Austin’s Interstellar BBQ and la Barbecue, plus CorkScrew BBQ in Spring, LeRoy and Lewis helped elevate Texas barbecue to fine-dining recognition without losing its approachable, no-frills soul. These awards have drawn even longer lines and international attention, proving that exceptional smoked meats can stand alongside the world’s elite cuisine.
For barbecue enthusiasts, a visit to LeRoy and Lewis is essential—a place where innovation meets tradition, and a Michelin star feels right at home in a Texas pit room.
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