Heat Week Collaboration Dinner

Evan LeRoy is redefining Texas barbecue at LeRoy and Lewis by blending fine dining techniques with whole-animal butchery and responsible sourcing. Known for emphasizing barbecue as a cooking method, not a menu, Evan’s “new school BBQ” highlights cuts like beef cheeks and bacon ribs. Ranked #2 on “Texas Monthly’s” Top 50 BBQ List (2025), featured on “Somebody Feed Phil,” and honored with a Michelin star, his influence is global. Evan shares his craft through international training and his YouTube channel, offering behind-the-scenes looks and instructional content for BBQ lovers worldwide.

Ross McCombe is an Australian chef whose career spans some of the world's most celebrated kitchens, including Tetsuya's in Sydney and The Ledbury in London, where he helped earn a second Michelin star. A six-month trip to Mexico became a defining chapter — he rose to Sous Chef at Quintonil under Jorge Vallejo before launching his own concepts in Mexico City. His taqueria Cariñito has earned Michelin Guide recognition for three consecutive years and expanded internationally. Today, Ross continues building bold, culturally rooted hospitality concepts, with Cariñito's upcoming expansion into Japan marking his next chapter.

Menu:

Spicy Salsa Duo con tostadas

Nixtamalized tomato

Smoked snapper ceviche

Spicy Beef Sausage

Lamb ribs with black pepper and tamarind

Frijoles y ensalada

Dessert

$130