The Michelin Guide finally published its first ever Texas guide last Novermber and awarded several Austin restaurants a coveted Michelin star, including Interstellar BBQ.
My journalistic pursuits have taken me to Michelin star restaurants all over the globe, including two in Tokyo, and I hope my restaurant review of Austin's Barley Swine helped win it a Michelin star in 2024.
A discussion about the best barbecue in Texas always elicits heated discussion, and Michelin decided to weigh in on the debate.
As a foodie I was curious as to whether Interstellar would meet my very high expectations, especially after I reviewed Michelin's comments about Interstellar:
The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper, and garlic rub, is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender;Â the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts.
Source: Michelin Guide website
On a mission to find out if Interstellar deserved its star, I visited Chef John Bates' ode to carnivores in North Austin earlier this month.
THE MASSIVE LINE was impossible not to notice when I pulled into the parking lot of the shopping center where Interstellar resides.
Foodies are known to wait for FOUR HOURS in this outdoor queue in hopes of tasting Interstellar's barbecue before it sells out.
In fact, Instellar's own website has a FAQÂ for you with details on when to arrive and their food availability (see below):
We try to have food available until 3:00 p.m. Typically we start running out of our most popular menu items and daily specials between 1:30 and 2 p.m.. That being said, some days we get more than usual large group orders, and we may run out of certain items earlier than usual.
PRO TIP: Arrive by 10am on a bad weather day during the week and you may get lucky and only wait for an hour or two.
While in line, I chatted with those around me and noticed that many were from far outside Texas and had made the pilgrimage to Interstellar. The majority had never before been to Interstellar (including myself).
Once you finally make it to the counter, you first order your meat.
Pricing is by the half pound; although, you can order in quarter pound increments.
Making your selection from the cornucopia of tasty delights may be the hardest decision you make all day.
Interstellar provides obvious Texas barbecue standards such as brisket (both chopped and sliced), pork ribs, sausage and turkey.
To my pleasant surprise, Interstellar offered additional avant-garde items such as smoked pork belly, lamb shoulder and short rib with chimichurri - not offerings you might see in a typical barbecue establishment.
Ultimately, I ordered a quarter pound of the Pork Spare Ribs, a quarter pound of Chopped Brisket, a quarter pound of Tipsy Turkey and an entire link of the Jalapeño Popper sausage.Upon completion of your meat order, you next slide down the counter to choose your sides.
Similar to the selection of meats, the sides range from traditional to arcane; however, Interstellar makes an effort to elevate typical items such as cole slaw and potatoes.
Prices and sizes are as follows:
Single - $4
Pint - $8
Quart - $16.
For my sides I selected the Jalapeño Slaw, Chorizo Corn Grits, Mac & Gouda and Smoked Scallop Potatoes. At the cashier station, you can also order snacks, desserts and drinks.
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Interstellar stresses its excellent presentation, which lends itself well to social media - but how did it taste?
After all, is that not what is most important?
Here are my thoughts on each item I ordered:
CHOPPED BRISKET
Heartbrand Akaushi all-natural brisket seasoned with salt, pepper & garlic
I first went for the chopped brisket, which was finely chopped and mixed with barbecue sauce for me right at the meat counter.
Interstellar's brisket cooks for 12 hours, and it was everything I expect from Texas brisket. The sauce was the perfect compliment for the meat without overpowering the beef flavor.
PORK SPARE RIBS
Duroc pork spare rib; a little sweet, a little heat; dry rub, no sauce
I love pork ribs, and these were deliciously sweet. While the meat didn't fall off the bone, the flavor was outstanding.
TIPSY TURKEY
Turkey breast brined in citrus, herbs, and Live Oak Hefeweizen, seasoned with salt and pepper
In a bid to be healthy, I usually order turkey when I eat Texas barbecue.
I agree with Michelin that the turkey is incredibly moist; however, it was missing the smoky flavor that I come to expect.
This tasted more like a first-rate Thanksgiving turkey than barbecue in my opinion.
JALAPENO POPPER SAUSAGE
50/50 Blend of beef and pork, with chunks of bacon, jalapeno and cheddar
Bubbling pockets of oozing cheddar cheese highlight the Jalapeno Popper Sausage. A link is quite large and easily shared.
CHORIZO CORN GRITS
Barton Spring Mill Hopi blue corn grits, smoked chorizo, queso and dried chilies
I agree with Michelin here that the corn grits are one of the best sides on the menu.
I loved the chorizo flavor and the side dish was very warming on a bitterly cold day.
JALAPENO SLAW
Shredded green, red cabbage and carrot tossed in our homemade jalapeno dressing
This not-too-creamy slaw has a SERIOUS kick that set my mouth on fire with every bite, which was a nice compliment to the sweetness of the meats.
Definitely not for the faint of heart, I did appreciate that Interstellar decided to elevate a normally mundane staple.
MAC & GOUDA
Pasta shells and creamy smoked gouda cheese sauce, topped with toasted garlic panko breadcrumbs
I was disappointed with the Mac & Gouda. While I enjoyed the breadcrumbs, I tasted none of the toasted garlic.
I believe the best barbecue macaroni and cheese is at Lambert's in downtown Austin.
SMOKED SCALLOP POTATOES
Thinly sliced potatoes layered with cream, parmesan and garlic smoked to a golden brown
The Smoked Scallop Potatoes were my favorite side dish by far.
Creamy and smoky, you may never want to eat potatoes another way ever again.
PRO TIP: Interstellar offers two barbecue sauces: a regular and a mustard. I strongly preferred the mustard, which can be found in dispensers in the dining room.
In Conclusion
Interstellar is true to its down home roots, not getting too flashy with its new Michelin star.
In fact, the Michelin star plaque is almost an afterthought, sitting next to the restrooms and adjacent to Interstellar's unassuming dining room.
To be honest, I did not think that Interstellar BBQ served better tasting barbecue than other Austin venues; however, I did appreciate the creativity on the menu, especially with the side dishes.
So, does Interstellar deserve its Michelin star?
In my mind, a meal needs to totally blow your mind to receive a Michelin star, and I did not feel this way when I finished my lunch.
That being said, Interstellar offers fantastic food, and is certainly an experience about which to brag, especially if you braved the four-hour line.
Please weigh in with your thoughts below.