Sunday supper happens every day at this Texas restaurant. The inspiration comes from a grandmother who once fed family and friends fried chicken, smothered pork chops, mashed potatoes, and fluffy yeast rolls.
Her grandson has turned those memories into a whole menu. That’s a pretty good reason to take comfort food seriously.
The daily specials sound like someone planned your week around dinner. Monday brings chicken pot pie, Tuesday means meatloaf, and Wednesday is for chicken and dumplings.
They’re made from scratch in limited quantities, so the old-fashioned approach goes beyond the decor.
You can also find chicken-fried steak and, at Sunday brunch, biscuits with gravy. The idea of having a proper family-style meal without cooking or doing the dishes is appealing enough.
But knowing there’s a real grandmother behind the recipes makes the whole thing feel more personal.
Meet The Grandma Whose Cooking Built A Barbecue Legacy
Roxie’s is named for Miss Roxie Roberts, a grandmother famous for feeding a crowd. Her family meals were big, generous, and loaded with Southern classics.
Her grandson, Scott Roberts, owns the well-known Salt Lick BBQ in Central Texas. Roxie’s is his first restaurant beyond that barbecue world, and it feels deeply personal.
Here’s a fun twist on the family tree. Miss Roxie’s cooking helped lay the groundwork for The Salt Lick itself.
So this new spot is less of a side project and more of a homecoming. The recipes skipped the barbecue pit and went straight back to her stove.
The goal is simple and pretty sweet. The team wants every meal to feel like eating at Miss Roxie’s house.
That means big platters and plenty of sides. It also means a strong sense that somebody cares whether you leave hungry.
I love restaurants with a real person behind the name. It gives the food a story you can actually taste.
When a family puts a grandmother’s name on the sign, the pressure is on. Nobody wants Grandma’s reputation riding on a bad biscuit.
That kind of pride usually shows up on the plate. It’s a promise worth keeping, and a fine reason to pull up a chair.
Sunday Supper Shows Up Every Single Day
Calendars don’t matter much at this place. Sunday Supper runs seven days a week, so Tuesday can feel like a holiday.
The menu leans on classic Southern meats and vegetables. Chicken-fried steak, golden fried chicken, and smoked meats anchor the lineup.
The kitchen follows a clear motto about doing it just the way she made it. That means original family recipes, adapted carefully for a busy dining room.
Roxie’s keeps the hours easy to remember too. The doors open at 11 a.m. and stay open until 9 p.m. every day.
That schedule works for almost anybody. A long lunch, an early dinner, or a late weeknight meal all fit nicely.
I believe comfort food tastes better when it’s not rushed. A daily supper table gives you room to slow down and linger.
Big groups should feel right at home here. Family-style dining was built for passing plates and arguing over the last piece of chicken.
Solo diners count too, of course. A plate of fried chicken never asks how many people came along.
Honestly, the hardest part is choosing a main. Bring a friend, order two entrees, and split them like family would.
Those Biscuits Took Real Detective Work
Miss Roxie never wrote down her recipes. That made recreating her biscuits a serious labor of love for the family.
Getting them right took real effort and plenty of test batches. Scott Roberts has even planned an October celebration marking the anniversary of perfecting the recipe.
A party for a biscuit? That tells you everything about how much they matter here.
The biscuits are made from scratch. They come with whipped butter, which feels like the right way to honor all that work.
Biscuits are one of those foods that look simple but punish shortcuts. Flour, fat, and timing all have to cooperate.
That’s why a recipe rebuilt from memory feels so impressive. Someone had to taste their way back to a grandmother’s kitchen.
My advice is simple. Save a little room, because these are clearly the heart of the table.
They also pair with nearly everything on the menu. Gravy, fried chicken, or a swipe of butter all work.
Next time you bake from a family recipe card, think about this story. Writing things down might save your grandkids years of practice.
The Chicken-Fried Steak Hides A Clever Secret
Here’s a trick you won’t find at most diners. The famous biscuits get ground up and mixed into the chicken-fried steak breading.
That’s a smart move from a kitchen that clearly hates wasting a good thing. It also links two signature foods into one dish.
Chicken-fried steak is practically a Texas state treasure. Folks across Texas have strong opinions about breading, gravy, and how big the plate should be.
Roxie’s puts its own family stamp on the classic. The biscuit crumbs give the coating a connection to Miss Roxie’s baking.
Good luck ignoring that detail once you know it. It’s the kind of fact you’ll share at the table before the food even arrives.
The steak sits right at home with the restaurant’s Southern lineup. Fried chicken and smoked meats share the spotlight, so choosing gets tricky.
A practical tip helps here. Order the steak with one friend and the fried chicken with another, then trade bites.
Sharing fits the whole spirit of the place anyway. Grandma’s table never had separate plates guarded like treasure.
Once you’ve tried a biscuit-breaded steak, regular breading might feel a little plain. Consider yourself warned.
Refillable Sides Make The Experience Worth Ordering
Mashed potatoes, green beans, and creamed corn don’t play backup at Roxie’s. They’re a big part of the family-style setup.
The restaurant offers something called The Experience. You choose your entrees, then enjoy unlimited refills of those Southern side dishes.
That’s exactly how dinner at grandma’s worked. Bowls kept coming back to the table until someone finally waved a napkin in surrender.
Yeast rolls join the party as well. Add the biscuits, and carbs are well represented here.
I like this format for groups. Everyone grabs what they want without fighting over the last spoonful of corn.
It also takes pressure off the ordering process. You focus on the main dish and let the sides keep flowing.
Pace yourself, though. Refillable sides are generous, and the entrees deserve some of your attention too.
A good plan is to start small. Taste each bowl, then ask for more of your favorite.
That approach leaves room for everything else. It also feels a lot like a Sunday dinner where seconds are expected and thirds are quietly encouraged.
Comfort food rarely gets more comforting than this.
Mondays Bring Pot Pie And Tuesdays Bring Meatloaf
Daily specials keep regular visits from feeling like reruns. Each one is made from scratch and served in limited quantities.
Monday features Chicken Pot Pie. Few dishes fix a rough start to the week better than a flaky crust over a creamy filling.
Tuesday brings Meatloaf, made just like Roxie would make it. That’s a bold promise, and also a pretty tempting one.
Limited quantities change your strategy a bit. If a special catches your eye, earlier in the day is the safer bet.
Specials like these feel very grandma-coded. Every family kitchen had a weekly rhythm, and certain meals meant certain days.
Knowing the schedule gives you something to look forward to. Meatloaf Tuesday sounds much better than plain old Tuesday.
I believe a good weekly special builds little traditions. Friends start planning lunch around them without even trying.
Checking the restaurant’s social pages before you go is smart. Specials can shift, and nobody wants pot pie dreams crushed.
Either way, the regular menu stays ready as backup. Fried chicken makes a very respectable plan B on any day of the week.
Brunch On Sunday Turns Waffles Into The Main Event
Sunday mornings get special treatment here. Brunch runs from 11 a.m. to 3 p.m., which suits late sleepers nicely.
House-made waffles headline the menu. They come topped with fresh fruit and maple syrup.
Chicken and waffles are on the list too. That combo makes perfect sense at a restaurant known for fried chicken.
Prefer something more classic? Eggs Benedict is available for anyone who wants a brunch staple.
Of course, the biscuits with whipped butter show up as well. Skipping them would feel almost disrespectful to Miss Roxie.
Brunch fits the Sunday dinner theme really well. It’s the meal where families linger, talk, and refill coffee one more time.
A tip for groups: order a mix of sweet and savory plates. Then pass everything around like a true family table.
The 3 p.m. cutoff gives you a relaxed window. Still, arriving earlier means more time to enjoy it without watching the clock.
After brunch, a stroll around downtown Buda makes a fine way to wrap up the afternoon. Your waffle deserves a short walk.
A Dining Room Designed To Feel Like Her House
Design matters as much as the menu at Roxie’s. The space draws inspiration from Miss Roxie’s quiet, beautiful home.
The decor works as a tribute to her house. One facade is even modeled after her kitchen.
That’s a lovely touch for a restaurant built on memory. You’re not just eating her recipes; you’re sitting inside her style.
The goal is to make guests feel like family from the front door to the last booth. Every detail was built with that homey feeling in mind.
The restaurant blends nostalgia with a polished look. It feels like Central Texas warmth with fresh paint and good lighting.
There’s also a dog-friendly patio for pleasant days. Pups get to join the family outing, which feels very grandma-approved.
Bar seating is available too. It’s a handy option if you’re dining solo or the tables are filling up.
I like spaces that tell a story without a long plaque on the wall. Here, the room quietly does the talking.
Take a moment to look around before the biscuits arrive. Once they land, your attention will be completely gone.
Downtown Buda Makes The Drive Easy And Worthwhile
Finding this place is refreshingly easy. Roxie’s sits at 308 S Main St, Buda, TX 78610, right along downtown’s main stretch.
The restaurant is part of the restored Buda Mill and Grain Co. complex. That historic setting adds plenty of charm before you even reach the door.
Buda sits just south of Austin, so the trip is short for city folks. Travelers heading along I-35 through Texas can make a smart pit stop here too.
The restaurant opened in January 2026. Even so, it already feels rooted in decades of family cooking.
Walk-ins are part of the relaxed vibe. You can simply show up hungry and get fed like family.
That easygoing approach suits spontaneous plans. A random Wednesday can turn into a fried chicken celebration with very little effort.
The Mill and Grain area makes a nice place to explore after eating. Strolling around helps make room for dessert, if you’re ambitious.
I believe the best restaurants feel like part of their town. Roxie’s fits right into Buda’s small-town Main Street spirit.
So pick a day, gather your people, and head over. Grandma’s table is waiting, and the biscuits won’t eat themselves.
