The Washington Post

Hill Country brings barbecue to the lawn of the National Building Museum

The Lone Star-themed Hill Country Barbecue Market and the National Building Museum will be waltzing across Texas this summer.

From May 3 through the end of summer, the Penn Quarter restaurant will throw Hill Country’s Backyard Barbecue on the museum's west lawn, along Fifth Street NW between G and F streets, one block east of the Verizon Center.

The National Building Museum's west lawn (pictured at right) will host Hill Country's Backyard Barbecue this summer. (Photo by F.T. Eyre)

The plan calls for a combination picnic-style outdoor barbecue and honky tonk, with a menu of brisket, pork and chicken sandwiches, hot links and sides. (All entrees are $10 and come with a side.) On Friday and Saturday nights, there will be live roots music, starting with the Kalob Griffin Band on May 3. Patrons can get into the Texas boot-scootin’ spirit with four styles of Shiner beer, signature cocktails and margaritas, including a grapefruit-flavored Ruby Red concoction.

(Hill Country) (Hill Country)

“Nothing says barbecue to me like sitting on the lawn and smelling the barbecue in the air with an ice cold margarita in hand,” said Hill Country's Jim Foss, though don't expect clouds of heavenly brisket smoke hovering above the grounds: The food will be prepared at the nearby restaurant and transported to the museum.

Hill Country and the National Building Museum had hoped to launch the barbecues last summer, but delays caused the idea to be shelved. New year, different story. “Because we got the ball rolling last year, it allowed us to hit the ground running this year,” said Chase W. Rynd, the National Building Museum's executive director.

Hill Country’s Backyard Barbecue will operate Wednesday-Friday from 4 to 11 p.m., Saturday from noon to 11 p.m. and Sunday from noon to 9 p.m. There's no charge for admission.

Jim Shahin, who writes the monthly Smoke Signals column about barbecue and grilling, is an associate professor of journalism at Syracuse University.
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