Lonely Planet

"Patillo's has been a mainstay of Beaumont's food scene since 1912. The beef links use a local southeast Texas style that's unusual and definitely worth trying. The ribs are classic and almost divine."

Daniel Vaughn

"The first thing to hit the table was the sausage link. At Patillo's they had stuck with tradition. Fat wasn't to be feared but savored as a second course using slices of white bread as a sponge to clean the plates of the flavorful drippings. A plate of sliced pork topped with the sauce was the smokiest of the lot and the most tender. The earthiness of the dried chiles in the oily gravy were most evident on this plate. There's no doubt that this joint is worth traveling to."

J.C. Reid

"Brisket is sliced thin soaked in a throwback sauce that is neither tomato, vinegar or mustard-based. It’s a fascinating recipe, certainly different, but it works. Juicy link is made up of left over beef bits and traditionally seasoned with chile and paprika and big chunks of garlic. These are the most authentic juicy links I’ve ever found, thanks to the fat content."

Daily Beer Journal

"Heavily peppered sauce, it also has a bit of a chili pepper zip to it. Clear cajun influence that is a nice take on a sauce. And that's a good thing, because the meat came smothered in it. The brisket was good and tender. The chicken was very good. It was well smoked and tender, just right. I'd recommend this place to anyone."