Down and Out

06/04/2026

Turns out even outlaws need running water.
Down and Out will be closed today due to a plumbing issue while we wait for the city to make repairs. Trust us, nobody is more disappointed than we are.
We'll be back as soon as the problem is fixed and everything is flowing in the right direction again.
Thanks for your patience, and we'll see y'all soon.
It's fatal to look hungry.

06/03/2026

Almost four weeks ago, we started with a few heads of red cabbage and a little bit of faith in the process.
Salt, time, and patience slowly transformed that cabbage into a vibrant, tangy sauerkraut. No vinegar. No shortcuts. Just fermentation doing what it's done for centuries.
About a week and a half ago, the brisket entered the picture. It was cured, brined, seasoned, and smoked the way brisket deserves to be treated—with respect and a whole lot of patience.
Now those two journeys finally come together.
Anthony Bourdain once said, "Only Texans and Jews understand brisket." We figured the best way to honor that sentiment was to build a sandwich that borrows from both traditions.
House-cured and smoked brisket. Four-week fermented red cabbage sauerkraut. The classic flavors of a Reuben, filtered through a Texas state of mind.
A lot of food is made to be fast.
This wasn't.
The Texas Reuben is officially here.
Down and Out
It's Fatal to Look Hungry.

06/01/2026

Excited to be apart of the Jubilee this year & yo support the community that always shows up for us.

05/31/2026

05/29/2026

Well… the Rooster’s finally strutted into town. Hot, mean, and liable to leave a mark. We call him The Rooster. Best come hungry… ‘cause it’s fatal not to.

05/28/2026

Down and out is opening a little later than usual today. Firing up the grill around noon… see you soon

05/27/2026

Kaizen. Continuous improvement. Small details stacked every single day.
That’s the mindset around here.
Our pickles don’t come from a bucket. They’re brined, sliced, and built in house. Same with the sauces. Same with the hand-cut fries. Same with the fresh ground brisket burgers. Same with the chickens we brine ourselves before they ever hit the fryer.
Nothing here is “good enough.”
We tweak. We taste. We adjust. We stay obsessed with the little things because the little things become the whole damn experience.
Down & Out was built on the idea that food made with intention just hits different.
No shortcuts. No autopilot.
Just kaizen.

05/27/2026

Kaizen. Continuous improvement. Small details stacked every single day.
That’s the mindset around here.
Our pickles don’t come from a bucket. They’re brined, sliced, and built in house. Same with the sauces. Same with the hand-cut fries. Same with the fresh ground brisket burgers. Same with the chickens we brine ourselves before they ever hit the fryer.
Nothing here is “good enough.”
We tweak. We taste. We adjust. We stay obsessed with the little things because the little things become the whole damn experience.
Down & Out was built on the idea that food made with intention just hits different.
No shortcuts. No autopilot. Just kaizen.

05/21/2026

We are open until 8pm tonight. Let us celebrate the last day of school with you!

Call ahead 9032404593 and pick up at the drive thru.

100 Tx-123S Stockdale Texas 78160 inside the Brahma Express Gas Station.