The BBQ trailer-turned-brick and mortar is generally delicious but could use a more streamlined menu
After seven years of building a reputation in the vanguard of Texas barbecue from the confines of a food truck, primarily through an emphasis on sourcing from Texas ranchers and whole-animal butchery, LeRoy and Lewis opened its brick-and-mortar restaurant, located in the Garrison Park neighborhood, at the end of February.
Because it was both late and a school night, we took home a banana pudding tiramisu for breakfast-dessert. The dessert comprises a bottom layer of thin banana pudding topped with mascarpone and espresso-soaked ladyfingers, garnished with a Nilla wafer crumble. I found it aggressively sweet. Look, I like banana pudding. I like tiramisu. Some streams don’t need to cross, and that’s okay.
I’d deliberately invited my vegetarian friend to join us on this visit because the menu seemed fairly inclusive of non-carnivorous folks, but when we told the staff we had a vegetarian in our midst, the list of dishes available to her got very short indeed. The kale salad? Made with anchovies. Same thing for the cauliflower burnt ends.
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