Nourishing Body & Soul

Roxie’s is a labor of love from Salt Lick BBQ owner Scott Roberts, and the restaurant’s spirit is closely tied to his family roots in Central Texas. When Scott was a boy, his grandmother, Miss Roxie Roberts, earned a reputation for cooking grand family-style meals piled high with fried chicken, smothered pork chops, mashed potatoes, green beans, and yeast rolls that were light as air. Family and friends came from miles around to sip sweet tea, tell tall tales, and dig into a feast fit to fuel the hard-working week ahead.

A Sunday Supper at Roxie’s was more than a meal; it was an event— a cherished tradition that folks looked forward to and remembered long after the plates were cleared. Today, we bring alive the spirit and joy of Roxie’s family meals through food that channels her care and craft, baking southern hospitality into everything we do.

“You wanted to be invited over to Roxie’s”

Named after his grandmother, Roxanna Roberts, Roxie’s is a labor of love from Salt Lick BBQ owner Scott Roberts, and the restaurant’s spirit is closely tied to family roots in Central Texas.

If you attended the small church in Driftwood on FM 150 in the early and middle of the 20th century, an invite to Roxie’s house was the most enviable postlude to Sunday service. Family and friends gathered to sip sweet tea, tell tall tales, and dig into a feast fit to fuel the hard-working week ahead.

The matriarch with the mane of long red hair would open her home on FM 1826, across from the current Salt Lick, to a select few guests after church services, serving lunches at the round oak table adjacent to her kitchen. There she would serve fried chicken or chicken fried steak and grand side dishes like mashed potatoes. A big hit on Sundays was Roxie’s homemade yeast rolls, which she mixed from a hollowed-out section of a tree in her kitchen.

“She was noted as one of the best cooks in all of northern Hays County. There are still people who talk about Roxie,” says Scott.

Roxie’s serves hearty family-style meals like chicken-fried steaks, fried chicken, and smoked meats alongside unlimited sides like mashed potatoes, creamed corn, and green beans. Lunch will be the only time diners can score individual plates like chopped beef sandwiches. The family-friendly restaurant celebrates generations of family tradition through authentic flavors and warm hospitality.

The menu will also focus on Southern classics like pimento cheese, deviled eggs, and desserts to showcase the family matriarch’s pie-making prowess, adapting original recipes. Roxie’s also offers treats like homemade pies and frozen peach Bellinis at its full bar, an ode to the fresh Hill Country peaches Roxie once put in her cobblers.

Roxie’s continues its namesake’s legacy, which was the foundation for The Salt Lick. The fabled Texas barbecue destination shares the grit, hospitality, and care she put into every meal.

The Salt Lick serves world-renowned barbecue with a side of Texas Hill Country hospitality. Its family recipes have roots back to the wagon trains in the mid-1800s. Dining family style, visitors from across the state enjoy heaping plates of brisket, sausage, and pork ribs amid rolling hills, abundant wildlife, century-old oak trees, and native wildflowers. The restaurant’s open pit and rustic charm transport guests to a long-ago time when Texas pioneers savored similar meals around the campfire.