Barbecue restaurant located in Austin that has attracted a national following
General Information
Child (1-11) Resident: $2.00; Non-Resident: $4.00
Junior (12-17) Resident: $3.00; Non-Resident: $5.00
Adult (18-61) Resident: $5.00; Non-Resident: $9.00
Senior (62-79) Resident: $2.00 ; Non-Resident: $5.00
Patrons 80+, City of Austin Employees, Veterans, Retired and Active Duty Military: Free
On-site ticket sales are available at payment kiosks. Credit card, and exact change accepted.
Franklin Barbecue is a barbecue restaurant located in Austin, Texas, founded in 2009 by Aaron Franklin. The restaurant has attracted a national following.
In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The building was painted in the same color scheme as the original trailer Franklin started in. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In July 2014, President Barack Obama visited the restaurant and bought lunch for those in line behind him.
Franklin Barbecue has been credited with leading the new-traditionalist barbecue movement. Their menu consists of pulled pork, pork ribs, sausages, turkey and brisket. For his Texas style brisket, Franklin uses post oak wood and Meyer Angus beef which is seasoned with salt and pepper.
The last private owner of the property, Andrew Jackson Zilker, deeded it to Austin in 1918. During the 1920s, the city undertook a construction project to create a larger swimming area by damming the springs and building sidewalks. The bathhouse was designed in 1947 by Dan Driscoll, who also designed the bathhouse at Deep Eddy Pool.
The pool is usually open to the public from 5:00am to 10:00pm, Friday through Wednesday. During this time, the floodgates on the pool's dam are closed, and Main Barton Spring fills the pool to a maximum depth of more than 18 feet. At the upper end of the pool, another dam prevents surface water from Barton Creek from entering the pool by diverting it through a tunnel under the sidewalks.
In Bon Appetit's July 2011 issue, editor Andrew Knowlton called Franklin Barbecue "the best BBQ in the country." In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the first chef who specializes in barbecue to be nominated, or receive, the award. In 2013, Franklin Barbecue was ranked first in Texas Monthly's "The 50 Best BBQ Joints" and was featured on the list again in 2017.
This article uses material from the Wikipedia article "Franklin Barbecue", which is released under the Creative Commons Attribution-Share-Alike License 3.0