At InterStellar, pitmaster John Bates takes experimentation seriously—especially when it comes to sausage. You’ll find everything, from traditional Polish-style beef kielbasa to inventive creations like Frito pie sausage: a pork-and-beef blend, infused with chunks of cheddar, black beans, corn, poblano and dried chiles. Equally impressive are the sides, and it’s worth sampling a little of everything, from the smoked scallop potatoes to the creamed corn and housemade charro beans cooked down in garlic and pork belly.
The dining area is cozy, with checkered floors, folding and wooden chairs and quirky space-themed signage. It’s casual, but the flavor is anything but. The room often echoes with “mmms” as diners take their first bites.
Some BBQ joints come and go, but InterStellar is an Austin mainstay. With its Michelin star, boundary-pushing innovation and good ol’ BBQ, it’s safe to say Interstellar is here to stay.
The vibe: A small joint with space-age touches and a Michelin star.
The food: Inventive sausages and thoughtfully marinated meats (hello, peach tea glazed pork belly).
The drink: Sweet tea and BYOB.
Time Out tip: Arrive early—they often sell out between 1:30 and 2pm.