A storied Central Texas barbecue joint is heading for the hills. Driftwood institution the Salt Lick BBQ is set to open a new outpost in Fredericksburg along the Highway 290 Wine Trail. Although an exact timeline has yet to be announced, day trippers can look forward to sopping up the restaurant’s signature vinegar-based sauce by the end of 2025.

Though the business lends its name to two satellites at the Dallas-Fort Worth and Austin airports, the upcoming outpost will only be the third full-sized eatery in the mini-chain. The current Dell Diamond Salt Lick in Round Rock replaced a shuttered Capital of Texas Highway location, but a planned restaurant in Grapevine was never executed.

According to a release, the 9,000-square-foot eatery will feature all the classic menu items of the flagship, including sandwiches, sides, and meats by the pound. There’s no word yet on whether diners will be able to take advantage of the popular family style option featuring all-you-can-eat brisket, sausage, and pork ribs.

Photo by Mackenzie Smith Kelley

The rambling restaurant will be part of an upcoming mixed-used development, The Sycamore. The 117-acre plot will cluster retail and hospitality concepts around a large central promenade, The Ellipse. The football field-sized stretch will flaunt landscaping, creek beds, and a bandstand to be used for seasonal programming.

Rendering courtesy of SA Partnership and Norris Design

Most tenants will be announced closer to the opening date, but developers promise a range of food and beverage options and retailers selling hats, boots, clothing, and jewelry. The Salt Lick will be joined by Salt Lick Cellars —a tasting room for The Salt Lick’s wine portfolio — and a still unannounced new concept from Salt Lick owner and pitmaster Scott Roberts.

“We could not think of a better place to plant our roots than in Fredericksburg,” said Roberts via the release. “We have found the perfect partner in The Sycamore and can’t wait to see the whole project come to fruition.”