You’ll catch the smell of brisket in the air before you even step out. That’s the smoker—tucked off the lot like a wood-fired sidecar to the kitchen inside Cross-Eyed Cricket. Formerly known as Mavericks, the space was purchased by owners Mike Moor and Luke Mason in 2020. They preserved the dance floor, ditched the shortcuts and turned the space into a hybrid: part roadhouse, part community hangout, but all heart. It’s all one operation.
Hattie’s BBQ brings serious Texas flavor to Bend—smoke, salt, pepper and two-steppin’ energy come together in one big ol’ vibe. Hattie’s doesn’t shout for attention — it just shows up with just enough swagger to make Patrick Swayze proud.
Step into Cross-Eyed Cricket and you’ll find yourself in what feels like a reimagined roadhouse with a sidecar full of BBQ. It might just be the best Texas-style BBQ in Bend — but it’s also a total mood. And if you haven’t seen “Roadhouse,” you should.
the Source: What inspired you to open Hattie’s, and how does it connect to the vision behind Cross-Eyed Cricket?
Luke Mason: We created Hattie’s because, for all the great food Bend has to offer, it was missing a true Texas-style BBQ spot. We spent about a year researching and developing the menu (Luke refers to this as R&D’ing), mostly in my backyard, figuring out exactly how to handle each process. I named it after my daughter, Hattie, not just because the name means a lot to me, but because it carries that old-school, down-home kind of vibe we were going for. Cross-Eyed Cricket felt like the perfect place to bring this to life with its country roots, large indoor space and that welcoming, lived-in feel.
tS: Why did you choose traditional Central Texas–style BBQ, and what makes your approach unique in Bend?
LM: “We wanted the food to feel simple, not overdone or handled too many times.” Luke said, “My background is in fine dining, but there’s something incredibly approachable, sincere and craveable about the purity of salt, pepper and smoke. It’s honest food. What sets us apart is the bold flavor, the perfect BBQ texture of our meats and our commitment to consistency, every single time.”
tS: You bought the space in 2020 when it was still Mavericks. What changes did you make—and why did putting the dance floor at the heart of the room feel like the right move?
LM: We loved Mavericks. We spent plenty of nights here, and when the opportunity came up, we jumped on it. We completely remodeled the space, made the dance floor front and center and aimed for something that feels more open, clean and comfortable. We wanted it to feel like the kind of spot you’d find in Austin or Nashville. It’s rooted in country music and that aesthetic, but it still works for families, weekday dinners or a late-night crowd looking to get rowdy.
tS: You mentioned that the brisket takes three days to smoke. What’s that process like, and how are you able to offer it three nights a week?
LM: Day one is all about trimming—shaping the brisket so it builds the right bark. After curing overnight in salt and pepper, we smoke it over Oregon coastal oak for about 12 hours. Then we rest it overnight in a commercial holding oven (an Alto-Shaam) to let the juices settle. We start on Tuesdays and serve brisket Thursday through Saturday.
tS: What’s one dish people overlook that deserves more love?
LM: “The spare ribs definitely get overshadowed by the brisket,” says Luke, “But a perfectly cooked rib, with just the right bite, is a thing of beauty. I also love our herb potato salad, which I shamelessly borrowed from Aaron Franklin. It’s hands-down the best potato salad out there.”
tS: What’s something the public might not realize about Hattie’s or Cross-Eyed Cricket?
LM: Even though it’s a big bar with a country theme, all ages and kinds of people are welcome. We’ve worked hard to make it feel fun and not intimidating. Mavericks had a reputation for getting pretty wild, but we’ve made real changes to create a venue that’s welcoming for everyone. Almost everything at Hattie’s is made in-house—from the sauces to the hot links. They even grind their brisket trim for burgers. The only things they don’t make (yet)? Cheese and the buns, which currently come from Big Ed’s Bakery in Bend. “We recently bought new ovens,” Luke says, “so buns are next.”
We were completely spoiled—Luke and Mike personally delivered one of everything on the menu, and the portions were Texas-sized. (Sorry, I just can’t help myself.) There was no way my gal pal and I could make even a small dent, but we tried everything! And when I got home with bags of leftovers, my grown sons practically tackled me at the door—but even they couldn’t finish the haul.
Hattie’s isn’t just another BBQ joint. As Luke put it, “We’re working to have the best Central Texas-style BBQ in the state, and it’s a ton of work to make everything in-house without shortcuts.” That same attention to detail carries through to Cross-Eyed Cricket, where rowdy weekends blend with weeknight dinners, cold drinks and big-screen comfort. This isn’t just a place to eat—it’s a place to land.
We said our goodbyes, and I sat in my car jotting down notes as the sun went down. I watched the parking lot fill with new arrivals and overheard first-timers speculating about what might be going on inside—wondering why the lot was so packed. You could spot the seasoned pros—boots, hats and buckles in full force—versus those who had just pulled into the lot for the first time, but most likely not their last.
— P.S. Tipping my hat to Jason, the bar manager, for mixing a margarita I’m still thinking about (and may or may not have had twice).
This article appears in Source Weekly July 10, 2025.
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