We had a great time at the friends and family, soft opening at Freedmen’s in West Campus last night. No matter that we are neither, there were plenty folks who were none the wiser.

Freedmen’s is a barbecue restaurant and craft cocktail bar. Let’s hope University Texas students are thirsty for well made pre and post-prohibition cocktails as that is the slant of the drinkery part of the establishment. We were absolutely stuffed from a previous holiday fete but the menu is quite ambitious and forward thinking. To wit:

Smoked banana pudding

Smoked foie gras torchon

Offal beans

Head cheese

And of course the Texas standard barbecue offerings


Pork spare ribs

and Sausage

my ancient nemesis has reared it’s odious head as well: bread and butter pickles are available. Thankfully this roundhouse slap against all that is holy is mitigated a bit by their offering of the one true pickle: Dill.

The remodel on the old room is gorgeous, you can tell the money behind the business was intent on keeping the vibe antique. Lots of dim lighting and Depression-era jazz playing in the background.

A big patio sits off to one side and was seeing heavy use from the smoking set.

It’ll be interesting to see what, if any, effect, Freedmen’s has on Bert’s, as West Campus now has two barbecue houses a stone’s throw away from one another.

This has been one of the most anticipated openings of the entire year, right up there with Hi Hat Public House, so it’s nice to see fruition come to a project that’s been talked about for months.

more Texas barbecue http://chowpapi.com/wordpress/wordpress-2.8.6/wordpress/category/texas-barbecue/

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