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​Resort vineyard coming to southwest Austin from Terry Black's Barbecue owners

Friday Mountain is awaiting approval but construction is scheduled to begin in the next month. (Rogers-O'Brien Construction)

Terry Black’s Barbecue is journeying outside of the smoked meats sphere and into the hospitality sector, announcing plans to open “Friday Mountain,” a resort-style vineyard near Driftwood.


According to a report from the Austin Business Journal, Friday Mountain will be located on 64 acres at 150 Concord Circle, featuring a boutique hotel with 22 rooms, a 14-acre vineyard and a 20,000-square-foot underground wine facility, a spa, event space, all-day café and high-end restaurant. Construction is poised to start in the next month.

The courtyard outside of the event space will echo Hill Country architecture. (Rogers-O'Brien Construction)


Co-owner Mark Black said he expects construction to last about 10 months, hoping for opening early next year, and would hire around 140 employees: 60 full-time and 80 part-time.

The new project has long been in the works for the restaurateurs—including Mark’s twin brother Mike and sister Christina—who come from the same lineage as those behind Lockhart’s Black’s BBQ but separated the business due to a falling out within the family.

Friday Mountain was originally planned to be a wedding venue but issues arising about noise, traffic and environmental concerns led the Dripping Springs City Council to ask for updated plans.

A rendering of the entrance to the planned underground wine cave. (Rogers-O'Brien Construction)


In the new plans, which have since been submitted, Black said he heard the neighborhood's concerns and is focusing on working with the right contractors to avoid issues. Black said he knows not everyone will be on board with the venue but that it will provide a little something for everyone.

To bring the concept to life, Black is partnering with engineers at Kimley-Horn and Associates Inc., architects at Lawrence Group, and Rogers-O’Brien Construction Co. Ltd. as the general contractor.

As for the vineyard, Black has partnered with Salt Lick Cellars to have wine aged and ready to drink wine upon opening and will hand off wine making operations to enthusiast Phil Price.

According to a Texas Department of Licensing and Regulation filing, the project will cost an estimated $20 million to be completed in January 2023.

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