KEEPING IT LIT

Salt Lick BBQ branches out with new restaurant concept in Austin suburb

Roxie's will open in the spring. Photo by Alie Jackson

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.

buda barbecue openings

HILL COUNTRY EATS

Iconic Houston Tex-Mex chain Los Tios expands into Hill Country

Los Tios is now serving Tex-Mex in Fredericksburg Photo courtesy of Adair Concepts

Los Tios, one of Houston's most iconic Tex-Mex restaurants, has officially opened its first Fredericksburg location. Located at 203 E. San Antonio St., a new Los Tios in Fredericksburg began serving customers on April 1, bringing its signature puffy tacos and frozen margaritas to the Texas Hill Country.

Los Tios, owned by Adair Concepts hospitality group, has been a Space City staple since 1970. Now with six locations, the mini-chain has become a family favorite for classic dishes like fajitas, enchiladas, tacos, and chiles rellenos.

Los Tios Fredericksburg The interior evokes the grace of a Mexican hacienda.Photo by Frances Boatwright.

Although each dining room has its own flair, they are all meant to evoke the warmth of Mexican home kitchens, using flourishes like Saltillo tile, richly patterned oilcloth wallpaper, leather booths, and pierced tin sconces. Each outpost also showcases artwork and collectibles gathered from the owners' regular trips through Mexico.

The restaurant can accommodate a ton of guests. The main dining room seats 100, while a circular bar seats another 44. The front and back patios make room for another 91 diners. A private dining space is also available for special occasions.

The new restaurant represents a significant investment from Adair Concepts in the popular tourist town. Company president Nick Adair and his wife, Alice, live in Fredericksburg, where they run the tiny boutique property Trueheart Hotel.

Los Tios Margarita Sip a margarita on the front or back patio.Photo courtesy of Adair Concepts

The Fredericksburg Los Tios is Adair Concepts' first restaurant opening outside its Houston homebase, but it is quickly growing its Texas footprint. Previously, the company announced it was bringing Los Tios and comfort food spot Adair Kitchen to San Antonio.

"We're excited to be part of two proud Texas communities, each with its own distinct culture and personality," says Adair in a release. "We look forward to making friends and creating memories with our proven commitment to hospitality and our own unique style of cuisine that Texas cherishes."

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