Stiles Switch BBQ & Brew will celebrate the grand opening of their new restaurant, The Switch, today beginning at 11 am, featuring their famous Central Texas BBQ as well as Cajun specialties created specifically for the new restaurant.  The Switch will offer counter-service during lunch, full-service bar and dinner service, and Sunday brunch.


The team in the kitchen and on the pits include Head Chef Barclay Stratton and Lead Pitmasters Christopher McGhee and Bill Dumas, along with Pitmasters Marco Oglesby and Troy Warlick.  The Switch’s opening team also includes Owner Shane Stiles; Partner Todd Duplechan of Austin-favorite Lenoir, who helped with menu development; Director of Operations Tony Pollock; and Stiles Switch’s Lance Kirkpatrick, who will remain at Stiles Switch but will help manage the pit room operations at both restaurants.

The talented culinary team has collaborated to curate a menu that melds Stiles Switch’s signature craft-style barbecue along with several traditional Cajun dishes.  During lunch, The Switch will offer a counter-service featuring an all-day menu of signature barbecue craft meats and sides along with Cajun-style sandwiches and salads.  Highlighted menu items include The Switch Po-Boy with pulled pork, crispy fried shrimp, jalapeño mayonnaise, American cheese, and brisket debris gravy; The Cajun Three-Step with sliced brisket, pork ribs, and mild sausage served with sides of their gumbo over potato salad and comeback coleslaw; and more.


After 4 p.m., the restaurant will be full-service and will feature the all-day menu along with special Cajun-influenced dinner items that all include some element of smoke. Dishes include The Switch Gumbo made with smoked brisket and spicy sausage, potato salad, and Dunker’s crackers; Bayou Beef Rib, a smoked and fried rib served over cheddar cheese grits and Grillade sauce; and Rib Rub Blackened Catfish with smoked shrimp, creole sauce, and green onion.  The dessert menu includes a Campfire Banana Split, S’mores Switchwich, and a Big Red Firecracker Float that was created in collaboration with Chef Callie Speer of Holy Roller.


On Sundays, guests can stop by for Sunday Brunch from 10 a.m. to 4 p.m. with offerings from creole hoecakes to specialities like The Switch Boudin Benny with poached eggs smothered in gumbo gravy and a Buttermilk Biscuit with Sawmill Gravy served with bacon and sunny-side-up eggs.


The Switch


Unlike it’s sister and original spot, Stiles Switch, the new restaurant features a small bar menu of signature and classic cocktails, including margaritas and Bloody Marys served with smoked and pickled garnishes, 20 local and domestic beers on tap, along with a special menu of bar snacks featuring Popcorn Gulf Shrimp, Seven-Layer Dip, and Pigs in a Blanket, all of which will be available during service.


The Restaurant was Designed by Nelsen Partners and Austin-based interior designer Fern Santini.  The design features a modern farmhouse-feel complete with exposed beams and post oak wood floors made from the same wood the team uses to smoke their meats.  The new restaurant seats up to 250 people with dining options that include bar seating, outdoor covered seating, the main dining room, and 100-seat private dining space.  The massive pit room features custom-made smokers by Moberg Smokers in Dripping Springs and Unlike other pit rooms, its located in the front of the restaurant offering customers a quick peek as they walk in to the restaurant.


The Switch is located at Belterra Village at 166 Hargraves, Suite G100, Austin, TX 78737 (off US 290 just West of Nutty Brown Road in Dripping Springs). Operating hours are Tuesday to Thursday from 11 a.m. to 9:30 p.m., Friday and Saturday from 11 a.m. to 10:30 p.m., and Sunday from 10 a.m. to 9:30 p.m.  Visit and follow @TheSwitchDripping on Instagram.


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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