Interstellar BBQ sits in the Anderson Mill area of northwest Austin, led by chef and pitmaster John Bates, a Corpus Christi native with more than 30 years in hospitality who has also built Yellow Bell Tacos, Deft Pies, and The Noble Pig. The cooking here is wood-fired and smoked, built around Texas barbecue staples pushed in a few of his own directions.
The meat list runs from prime brisket and Cheshire pork spare ribs to peach tea-glazed pork belly, pulled lamb shoulder, and a Prime beef short rib finished with hand-chopped chimichurri, alongside a Polish sausage made in-house. Sandwiches and tacos put that same meat to work — a chopped brisket and sliced kielbasa combination called the Maurice, and a sliced brisket taco with house-made avocado salsa. Sides lean on produce sourced locally, including a tomato zucchini salad built on local cherry tomatoes and a poblano creamed corn made with corn hand-shucked daily.
Michelin awarded Interstellar BBQ one star in 2024 and has retained it each year since, including 2026.
The meat list runs from prime brisket and Cheshire pork spare ribs to peach tea-glazed pork belly, pulled lamb shoulder, and a Prime beef short rib finished with hand-chopped chimichurri, alongside a Polish sausage made in-house. Sandwiches and tacos put that same meat to work — a chopped brisket and sliced kielbasa combination called the Maurice, and a sliced brisket taco with house-made avocado salsa. Sides lean on produce sourced locally, including a tomato zucchini salad built on local cherry tomatoes and a poblano creamed corn made with corn hand-shucked daily.
Michelin awarded Interstellar BBQ one star in 2024 and has retained it each year since, including 2026.