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TAYLOR Taylor Cafe

Sign inside says: “I’m not a dog, don’t whistle.”Eighty-four-year-old Vencil Mares has been perfecting his skills on the brick pit since 1948. We’d heard about his chicken, but the day we visited, the pork ribs were the highlight, with brisket not far behind. Mares’s trick is wrapping the meat in butcher paper and smoking it over post oak for eight or nine hours. “Don’t ever turn it over,” he says. After the meat is cooked, he rewraps it and stores it in an ice chest for seven hours. His place, a sort of working-class tavern, is practically under a bridge. KVRating: 4.101 N. Main, 512-352-2828. Open Mon—Fri 10—10, Sat & Sun 10—11.

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stu_spivack (updated 15 years ago)

lat: 30.567698, long: -97.409345

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