Owner Marc Glosserman has opened Hill Country Barbecue Market (30 West 26th St; 212.255.4544), New York City’s first restaurant dedicated to the flavors and traditions of Texas Hill Country barbecue. Glosserman, whose roots in Hill Country date back four generations, has selected an all-star team including pitmaster Robbie Richter, executive chef Elizabeth Karmel, operating partner John Shaw, architect Garrett Singer, and music booking agent Jack Grace.

Inspired by the grand old meat-markets-turned-barbecue-joints of Central Texas, Hill Country takes its cue from legendary Lockhart, Texas barbecue establishment Kreuz Market and its distinctive, dry-rub style. Under the direction of celebrated pitmaster Robbie Richter, Hill Country’s Brisket (available moist or lean), Kreuz Market Sausage (Regular and Jalapeño Cheese), Boneless Prime Rib, Beer Can Game Hen and other meats are smoked low and slow over Texas post oak – a Central Texas hard wood that imparts a “wholesomely sweet flavor,” as Richter puts it – shipped directly from the Lone Star State. Hill Country barbecue is served counter-style on butcher paper, weighed on a scale by the pound, with traditional trimmings like white bread, crackers, onions, and pickles.