Lamberts Downtown Barbecue

401 W. 2nd
Austin, TX 78701

Phone: 512-494-1500
Hours: Lunch Mon-€“Fri 11-€“2:30; dinner Sun-€“Wed 5:30-€“10, Thur-€“Sat 5:30-€“10:30; brunch Sat & Sun 11-€“2
Website: www.lambertsaustin.com
Twitter: @lambertsbbq

Opened 2006
Pitmaster Reid Guess
Method Oak; gas-fired smoker
Pro Tip Malbec pairs well with brisket.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

January 1, 2009

Downtown Austin is home to many new structures, many of them modern. In the midst of the building boom sits Lamberts, which is located in a historic two-story brick building with lofty ceilings and an open kitchen. On a Wednesday afternoon, there were no open tables during lunchtime, so we made our way to the concrete bar. Detractors generally chalk up Lamberts as “fancy barbecue” and insist that it does not belong in the discussion…

May 21, 2008

Can a place that cooks its meat in a gas-burning rotisserie make really great ’cue? Well, the brown-sugar-and-coffee-rubbed brisket was delicious, the maple-and-coriander-encrusted pork ribs were tender, the pulled pork was perfect, and the chorizo-ish jalapeño hot links were unforgettable. Sides and desserts were extraordinary. A jícama-and-carrot slaw, in particular, had plenty of cilantro and lime to cleanse the palate, and the hot blackberry fried pie prompted an “oh, my God.”

TMBBQ Buzz

Comments from our joint finder app.
Ran in for a quick bite. This place is upscale and expensive. I just wanted to try meat and got the Brisket, sausage and a rib. Brisket was delivered in thick chunks. Too salty for me. Kind of a weird taste and I could tell that the brisket had been sitting out for a while. The ribs were not that meaty with most of the meat being at the end where most bbq folks cut off. It was a bit tough to chew. The flavor was sweet but not too much so. The sausage was more like chorizo than a real bbq sausage. Plenty of chunks of fat that hadn't rendered out yet. Price for all this? $33
pacumeni @ Lamberts Downtown Barbecue, 2016-07-16 15:17:44
We've hesitated for a long time going to a "highfalutin'" barbecue restaurant, but the quality of the food made the stop worthwhile! The brisket was tender with a unique (and very tasty) brown sugar and coffee rub. The maple ribs were perhaps the best ribs I've ever tasted. The jalapeño sausages had an appealing snap. My daughter also thoroughly enjoyed the juicy chicken. The sides were okay but not great. Cardiac alert: the macaroni and cheese was too rich, probably using 50% butterfat cream. ;) The old building was beautifully renovated and preserved. We recommend that you go up market for this place and give it a try!
bbqmeatlover @ Lamberts Downtown Barbecue, 2016-05-17 21:48:43
Came at 3pm; limited food menu from 230-530 so take note for future. Got the one meat plate twice (lol) and got brisket and hot link. Brisket was solid; lacked smokiness and bark of traditional wood fired cooked brisket. Hot link was solid also; wasn't hot for me. Collard greens with bacon was best ever for me; potato salad and Jicama slaw were good also. Atmosphere is super cool; it's definitely fancy BBQ but worth checking out.
Rahul Yaratha @ Lamberts Downtown Barbecue, 2016-05-06 21:03:58
Very good Brisket. I was worried sick they do not smoke their BBQ but was pleasantly surprised.
texrgc @ Lamberts Downtown Barbecue, 2015-12-30 16:48:41
I have to say: 1) the oak smoked ribeye is the bomb 2) the briskey is quite good 3) the jalapeno links are food and spicy 4) devile eggs are delicious and the tap beers are awesome. I'm a fan!
Jeff Overton @ Lamberts Downtown Barbecue, 2015-08-14 02:44:51
Great brisket sandwich! Love the spot devil egg appetizer
Christiane Wartell @ Lamberts Downtown Barbecue, 2015-06-30 17:29:10
Those sides tho.
John Matteo @ Lamberts Downtown Barbecue, 2014-10-12 17:50:19
Fancy BBQ
Stephen McHaney @ Lamberts Downtown Barbecue, 2014-10-01 04:12:16
More Buzz →

Review

FC_LambertsSign

May 14, 2013

Some people may be turned off by the description at the bottom of the Lamberts menu: “Fancy Barbecue?” But there are so many outstanding dishes at this establishment, we urge you to put preconceived notions out of your mind. Plus, the restaurant (we can’t bring ourselves to call it a joint) is housed in a historic, brick-walled general store built in 1873, so at least it has an old-fashioned feel. The brisket, rubbed with brown sugar and coffee, has a good crust, and while the lean was a little dry, the fat on the moist slice was nicely rendered. It doesn’t have the powerful smoky flavor a wood pit produces, but executive chef (not, technically, pitmaster) Zach Davis does very well with his gasser. The pork ribs, crusted with a fennel and coriander rub and maple glaze, were a little overcooked but still yummy, and the jalapeño sausage had a decent kick. The chicken rubbed with achiote and lime was soft and flavorful. Three sauces were equally tasty: a thick house sauce with a good tang, a hot sauce that was similar to the house but with heat, and a yellow mustard with a light tang. Side dishes were out of this world. That’s usually a backhanded compliment but not meant to be one here—homemade mac and cheese came fresh-baked from the oven, the potato salad had a good snap, the collards were tender (with bacon!), and the slaw was lightened up with cilantro. We finished with bread pudding that was heavy on the whiskey, wishing we had more room.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>