Austin’s sprawling, yet relatively under-the-radar Hot Luck festival swept through the city for another year on a hot Memorial Day Weekend.

The joint food and music festival offers something a bit different than anything else in this city. Like South by Southwest, it sets up different offerings (tastings, shows, and parties) in various venues, and it tends to draw deeply invested fans. Hosted by industry heroes including pitmaster Aaron Franklin and Mohawk owner James Moody, and attended by die-hard foodies, it seems to imbue everyone with a bit of giddiness.

Where else would Austinites get to know chefs through their most creative bites, and then see them two hours later on the dance floor? No one does it like Chef Yoshi Okai of Otoko, who this year roamed around Assembly Hall surprising other chefs and posing for photos with a detached tuna head, and then braved flailing limbs at a punk show with a smile.

Guests really have to see it to understand its scope, but it’s impossible to do it all. For attendees with FOMO, foodies looking for a new spot, and home cooks hungry for new ideas, here are our top highlights from Hot Luck 2025.

Food

Brisket sandwich by Franklin Barbecue
The festival started off right in the parking lot of Franklin’s Barbecue on Thursday, with a mini-tasting just for all-inclusive badge-holders. It almost feels trite to sing the praises of Franklin Barbecue yet again, but the espresso barbecue sauce on brisket half-sandwiches demands acknowledgement. Whereas a more acidic sauce brightens things up, this sauce disappeared into the meat, the roasted flavors amplifying the charred brisket bark. Home barbecuers, take note. — Brianna Caleri, Austin editor

Short rib by Ajja
Ajja, a Mediterranean restaurant based in Raleigh, North Carolina, did not come to play this year. Chef Cheetie Kumar served up one of the most delicious bites of short rib I’ve ever had. It was rich, fatty, and in a mole-like sauce with more sweetness and a dash more mesquite. It was served kabob-style, alongside a sweet grilled onion and grape tomato, which were nice garnishes but couldn’t compete with the main character energy of the short rib. — Natalie Grigson, contributing writer

Steak ‘Em Sando by The Noortwyck
“Noortwyck” is Dutch for “North District,” which is fitting because this restaurant sits on what was once the northern tract of New Amsterdam — or in today’s lingo, in the West Village in Manhattan. Chef Andy Quinn created a simple but delectable “steak ‘em sando”, a mini-sandwich made from a toasted, crunchy white bread, filled with falls-apart-in-your-mouth, medium-rare brisket, and a buttery cream cheesy spread. It was simple, but executed so well. — NG

Lobster roll by Eventide Oyster Co.
To get a really good, fresh lobster roll, normally you’d have to make a trip to New England. But for Hot Luck, Chefs Arlin Smith and Andrew Taylor brought the goods to us. This modern take on the lobster roll included a light, spongy bread base rather than a hot dog bun or brioche. On top was a heaping serving of lobster; buttery, delicate, and with a dash of citrus. It was all rich, but the bun made it taste a little lighter. — NG

Smokin’ Peach Puff by Bésame
Bésame, a local ice cream trailer, brought a creative take on a peach cobbler to Saturday's Al Fuego event. The Smokin' Peach Puff was packed with flavor and easy to eat, offering a refreshing, mess-free bite in the Austin heat. Made with peach jam, butter cake, and sweet cream ice cream, then finished with a dramatic topping of flaming cinnamon, the puff was a sweet and smoky treat that showcased Chef Sheena George’s inventive approach to dessert. – Lex Stewart, contributing writer

Smoked chicken and corn queso by Burnt Bean Co.
I hadn’t been planning on driving down to Seguin any time soon, but now that I’ve sampled a dish from Burnt Bean Co., I might have to head south to try more of the menu. Burnt Bean brought a Tijuana chicken leg with street corn queso; the chicken was tender with a little bit of a Southwest kick, and the corn was creamy, rich, and hearty. It was heavy for the stifling 95 degree day, but it would pair nicely with some cooler temps. — NG

Snapper Tostadita by Este
Austin’s own Este did us proud this year at Hot Luck. Chef Fermín Núñez created a delicious and refreshing bite: a tostadita (tiny tostada) topped with a light, delicate snapper, crunchy hazelnuts, a delicious avocado sauce, plus a bit of citrus. It was one of my favorite dishes of the weekend and was such a refreshing, light and cool bite for summer. — NG

Sweet Plantain Sticky Buns by Paola Velez
Paola Velez is a pastry chef, author, and co-owner of Bakers Against Racism, based out of Washington D.C. From her website, she aims to “use history and tasty treats to bake the world a better place.” She certainly made Hot Luck a better place this year with her sweet plantain sticky buns. These cinnamon rolls with a twist were less gooey, more chewy and had a subtle dash of plantain that was not overpowering or over-sweet. — NG

Honorable Mentions

• Cafe Olli — Chefs Siobhan Manning and Taylor Manning’s breaded and fried ham and cheddar ball, plus a gooey s’more cookie
• Fife and Farro — Chef Kevin Fink’s local mozzarella made on-site on toast with olive oil, pepper, and mortadella
• Mr. Tuna — Chef Jordan Rubin’s spicy tuna deconstructed sushi roll
• Poeta — Chef Ian Thurwatcher’s take on a McGriddle, with piloncillo pancakes, grilled jalapeño sausage, egg, and American cheese
• Row 34 — Chef Jeremy Sewall’s oyster, caviar on a cracker, and crab claw
• Uchi — Pastry Chef Ariana Quant’s replica of a Viennetta ice cream cake, with tonka bean ice cream, crispy chocolate layers, and cream cheese frosting

Music

Although Hot Luck is a food and music festival, the priority is definitely the food. In 2024, the music lineup was organized into local showcases that could have been part of any festival; this year, it seems like the goal was more experiential. Two bands in particular really created an atmosphere Austinites don’t get much at mainstream festivals.

The Spits
I don’t know why The Spits, a self-proclaimed “old-school punk” band, showed up in sexy Texan cops-and-robbers outfits — and I had no way of finding out, since I could hardly understand a word of stage banter on the floor at the Mohawk. But this show wasn’t just fun for the vigorous, never-ending mosh pit. Any notion of edginess dissipated into some very melodic songwriting, nimble solos, and an indefatigable tempo. — BC

Hard Proof
This local supergroup — a 10-piece band featuring members of Black Pumas, Grupo Fantasma, Spoon, and more — brought Fela Kuti-inspired jazz-funk chops to the outdoor stage at Hotel Vegas on the festival’s closing night. Driven by percussion and featuring a killer brass section, Hard Proof was locked in from the first note to the last, even though Austinites didn’t seem to know how to dance to it. There was plenty of opportunity for that inside when traditional cumbia group Plan Sonidero took over. — BC