Neon Armadillo

A 30,000-square-foot BBQ hall with a kids' playscape, sports court and a live-music stage

Neon Armadillo is up and running at The Junction, the crossroads where RR 12 meets RR 32 east of Wimberley Square. What started as a food truck parked in town for a year has grown into a sprawling restaurant, bar and entertainment complex built for the whole family, and it's become one of the most talked-about tables between Wimberley and San Marcos.

The story. Neon Armadillo, a Tex-Mex and barbecue restaurant from the owners of Creekhouse Kitchen & Bar, opened its brick-and-mortar Wimberley spot Nov. 5, offering smoked meats, burgers and Hill Country-inspired fare. Co-founders Ryan Zachry and chef Adam Puskorius turned their once-food truck into a brick-and-mortar location at 9595 Ranch Road 12, within what locals call "The Junction" — where highways 12 and 32 meet — about four miles east of Wimberley and eight miles west of San Marcos. The Neon Armadillo is owned by WTX Investment Group, a group of Wimberley families led by Micah and Molly Bowen, and designed by Molly Bowen of Wimberley Way Hospitality. The name and brand stem from a sign that co-founder and designer Molly Bowen found at the Round Top Antiques Fair a few years back.

The vibe. This is not a quiet date-night spot. It's an iconic dining destination blending Texas BBQ and Tex-Mex in a vibrant space built around family, fun and community, with a large playscape for kids, a stage for live music, and plenty of TVs for catching the game. The property includes a turf lawn with a sports court, a kids' playscape, and a live music stage where locally sourced smoked meats are served alongside craft cocktails and organic spirits. Texas Monthly gave it a real look and came away impressed: with its shaded, open-air layout and Tex-Mex chic styling, the Wimberley newcomer feels built for patio dining, but the kitchen is more serious than the casual atmosphere suggests. Reviews on the ground are mixed on execution — some diners rave, others have griped about slow pacing and an ordering system that takes getting used to — but almost everyone agrees the setting delivers.

What to order. Post oak–smoked brisket and grass-fed Texas lamb carnitas, both wrapped in housemade tortillas, make the strongest case for the concept. The online menu backs that up with smoked brisket ($14+), lamb carnitas ($14+), al pastor-style pulled pork ($11+) and pollo al carbón ($18). For sides and shareables, don't skip the street corn ($7) or the charro beans ($6+) — the Dillo street corn is a rich, finger-licking pile-on of poblano ranch, Manchego, lime, and seasoning. On the burger side, the Farmacy Burger ($15) uses Force of Nature regenerative grass-fed beef, and the bar pours cocktails worth the detour — the Tex-Mex sangria with Pantalones tequila and Texas red wine is a standout.

Good to know. The kitchen runs 11am to 9pm every day, with the bar open until 10pm on Fridays and Saturdays — though the restaurant occasionally closes for private events, so it's worth a quick check before you drive out. Online TOGO orders are accepted Tuesday through Thursday all day and Friday until 4pm. The lot sits on roughly 11 acres at The Junction, so there's plenty of parking, and with the playscape and sports court, it's an easy stop with kids in tow.