A new restaurant with a homey Southern focus is extending Salt Lick BBQ's legacy. Roxie's will be a brand-new concept in the restored Buda Mill and Grain building at 308 Main St.

In an age of culinary microtrends and AI-generated eateries, few local restaurateurs have the longevity of Salt Lick’s Scott Roberts. He has been the proprietor of his family’s business since 1985, when he took the reins following the passing of his parents, Thurman Roberts, Sr., and Hisako T. Roberts. Although 40 years is an enviable tenure for anyone in the mercurial hospitality industry, it turns out Roberts isn’t done with his legacy yet.

On January 8, Roberts introduced Roxie’s, named after Roberts’ grandmother Roxanna. It will showcase dishes plucked from the family archive.

According to a press release, the menu will focus on Southern classics like pimento cheese, deviled eggs, fried chicken, and chicken-fried steak. Desserts will showcase the family matriarch’s pie-making prowess, adapting original recipes.

Although the namesake, Roxanna, was a teetotaler, Roxie’s will have a full bar. Along with de rigueur margaritas, Roxie’s will pour accessible sips like frozen peach Bellinis. Assumably, wine and beer will also be on the menu. Roberts has long been interested in viticulture, even producing a range of Salt Lick Cellars wines.

Roberts’ interest in Buda wasn’t just because he was able to nab a historical property. He has deep roots in the bedroom community, having attended Buda Elementary.

“Buda values tradition and community, and that’s exactly what we’re bringing to the table at Roxie’s,” says Roberts via a release. “We want this to be a place where families gather, friends meet, and everyone feels at home.”

The exact opening date is yet to be determined, but Roberts promises a debut in the spring. Roxie’s plans to open daily for lunch and dinner.