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We Texans are known for a lot of things, not the least of which is our humility. But if there’s one thing that can get us to puff out our chests and boast a little bit, it’s Texas barbecue. Though we’re primarily known for our smoked brisket, a good Texas barbecue joint will often excel at smoking other delicious cuts. Pork ribs, especially, are a staple, but often they’re the trickiest to get right.
A common brick wrapped in tinfoil sits atop a split chicken in a scalding hot 20-inches-or-so-wide cast-iron skillet. Getting this thing into, or out of, a 500-degree oven seems a daunting task given the heft and heat, but veteran NFL offensive lineman Marshall Newhouse does it deftly, and practically one-handed. This ain’t his first rodeo, and he’s quite literally made a career of using his hands swiftly and strongly in restricted spaces.
Despite what canned concoctions may lead people to believe, humble chicken soup can actually be a work of art. A broth, so goldenly hazy it’d make IPA drinkers jealous, surrounds crispy islands of croutons; carrots pop against this canvas, as do cannellini beans and seemingly sun-kissed zucchini, and a sprinkling of Parmesan and dill brings it all together with additional color, fragrance and texture.
Now is the perfect time of year to get out on the road and explore some great new spots — along with the old favorites, of course — both in and around Austin. When we started planning this issue, we wanted to make a point to shine a light on many of the unique food and beverage businesses popping up just outside of the city limits. As Austin expands and grows, the towns a quick drive down the road are developing right along with us.
Join us on a road trip through Driftwood, our neighbors to the southwest. Most Austinites have already taken the trip to visit the world famous Salt Lick BBQ , either to get your fill of barbecue or to attend a wedding (like mine) at one of their venues. But now, there’s so much more to explore in the area before you get your barbecue fix.
Cheers to getting out and exploring not only Austin, but all of the amazing towns Central Texas has to offer.
They say that what starts here in Texas changes the world, and that phrase has never rung truer than it does today. Extreme weather events and population numbers are on the rise, and Texas is experiencing its fair share of both. Texas’ population is projected to double to 55 million by 2050, and our battles with droughts, floods and hurricanes occur all too often. To solve these issues, we need expert help, and that is precisely what the professionals at Planet Texas 2050 are working toward.
The grand challenge program, launched by the University of Texas in January 2018, combines research from the university’s academic departments with findings from statewide studies to identify solutions to the state’s most pressing issues. “Our focus is on figuring out how to make Texas resilient … a place that’s safe, healthy and ecologically and economically vibrant for everyone who lives here now and will live here in 2050,” says Katherine Lieberknecht, chair of the Planet Texas 2050 Organizing Committee.
The program has four main research pillars: water, energy, urbanization and ecosystem services. All of these pillars influence food availability, but water is particularly essential as a necessary resource for farmers, ranchers and other food producers. One of Lieberknecht’s projects within Planet Texas 2050, the Texas Metro Observatory, will look at “using Austin as a template to figure out how to access food security across the state,” she says. “Even without the complications of extreme weather events, like increasing droughts, just having more people here puts more demand on existing food system infrastructure.”
When asked what Texans can do to prepare for these projected changes, Lieberknecht championed community outreach. “I would encourage people to not only think about water at the household scale but also to start discussions at the city scale about ways to make Texas cities more water-smart over the next couple decades as a way to create that resilient system for the rest of our water uses, including agriculture.”
Experts will also study ecosystems and ways to protect the soil we so rely on. The project is projected to finish in seven years, and at its completion, Lieberknecht says they will begin implementing real changes based on their research. “Our hope is that the new knowledge and the tools we’re developing will really help everyone in Texas reach 2050 with a thriving economy and a healthy environment.”
Find more information at planettexas2050.utexas.edu
By Darby Kendall• Photography courtesy of Planet Texas 2050
You head out for a nice dinner, and the restaurant is busy, so you grab a seat at the bar for a drink while you wait for a table. When the tab comes, you pause — do you tip a percentage of the total or a buck or two per drink? During dinner, the service is great, but the food is just okay — do you tip on the service, the food or the whole experience? You head to the valet and scratch through your wallet for cash. Is $2 enough? That’s all the cash you have. Trying to navigate what to tip and when can be dizzying at best and frustrating at worst.
This neighborhood dive bar, new to the East Side, prides itself on good food and a friendly atmosphere. The Cavalier’s laid-back ambience is reflected on two mirrors flanking the bar — posted on them in bold lettering are the house rules, “No Religion” and “No Politics.” And the bar’s motto, “You Be You,” is displayed on the bathroom doors. Owners Chadwick Leger and Rachelle Fox have worked in the Austin food scene for years, and they recently opened The Cavalier to have a spot of their own. The culinary influences of Leger, originally from Louisiana, and Fox, who grew up working at her father’s Caribbean restaurant here in Austin, can be seen throughout the bar. The menu has a Southern touch, but Fox’s Caribbean roots peek through in the dishes. Stop by for a draft zombie cocktail, jerk chicken wings or boudin balls.
2400 Webberville Rd.
Photography by Nathan Beels
Jen Holmer El-Azzi lights up when talking about sourdough. “It’s like maaa-gic,” she says slowly and playfully with a big smile — like a good witch casting a spell.
Honey bees are, no doubt, an essential part of our food system, but we can’t give them all the glory for pollinating our plants. Long before these bees were brought over by European settlers in the 17th century, native bees were keeping the plants of North America pollinated.
After 10 years in politics and four years as a Marine Corps officer with one combat deployment, Mark Phillippe was searching for his next career and life path. An idea started brewing in 2010 while he was fishing with family in his father’s home state of Montana, on the banks of the Blackfoot River. Inspired by his love for craft beer and encouraged by two of his mentors, Tito’s Handmade Vodka founder Tito Beveridge and Deep Eddy Vodka and Sweet Leaf Tea founder Clayton Christopher, Phillippe set his sights on a microbrewery.
It’s becoming increasingly rare to find undeveloped land for lease in Austin, so when Max Elliott found a city-owned plot not yet claimed, he jumped at the chance to use the land in a way that would benefit the surrounding community.
Eating locally produced food does more than satisfy your taste buds — it’s good for the environment, too. Supporting Central Texas farmers and makers is just one of the many ways you can help the City of Austin reach its goal of making our community carbon neutral by 2050.
Take a look at what our staff is enjoying this month.
Spring often takes the cake for Texans’ most beloved gardening season, but autumn is also an ideal time of year to put new plants in the ground. If your yard regularly requires an exasperating amount of water to stay alive, consider switching to a drought-tolerant landscape this fall.
Tempranillo can be a bit of an enigma. When searching for it in a wine shop, you may find it labeled under many different names, due to it being the fifth-most-planted grape variety in the world. While it’s best known for its home in Central Spain, Rioja, you might also see it listed as Cencibel, Tinta del Toro, Tinta del Pais, Ull de Llebre or, in Portugal, as Tinta Roriz.
Texas offers a unique calendar of in-season fruits and vegetables!
Use this list to guide your way through the local farmers market and inspire dishes to share with friends and family. Learn how to transform produce with simple techniques and showcase peak season flavors for a true taste of Texas.
To capture the departure of winter and whispers of spring, we turn to simple preparations and allow the produce to shine: Peak-season strawberries are briefly soaked in a vanilla syrup and paired with easy cream biscuits. Don’t throw away the syrup — the leftovers make for an excellent addition to cocktails or lemonade. For a show-stopping vegetable side, flip a floret of broccoli on its head, slice into thick steaks, roast and garnish with a zippy shallot vinaigrette with briny capers.
Tomatoes (Hot house)
Grilled Broccoli "Steaks" with Caper-Shallot Vinaigrette Makes 4-6 servings
For the broccoli:
4 whole heads broccoli (about 2 lbs total)
¼ c. extra virgin olive oil
1 t. kosher salt
½ t. freshly cracked black pepper
1 t. garlic powder
1 medium shallot, peeled and diced
1 clove garlic, minced
¼ c. white wine vinegar
2 T. balsamic vinegar
1 T. water
1 T. dijon mustard
½ t. kosher salt
1/3 c. extra virgin olive oil
2 T. capers
2 T. toasted pine nuts
Grated pecorino cheese, for serving
Preheat the oven to 375 degrees. Set the broccoli on a cutting board, stem side up. Slice vertically into 1/2-inch slabs. Some of the florets will fall off — set those aside and store for another use. Lay the slabs on a baking sheet. Do not use parchment paper or a silicone mat, as this will prevent browning. Using a pastry brush, generously oil the broccoli. Sprinkle with salt, pepper and garlic powder. Roast for 25 minutes, or until slabs are generously browned and stems are tender. While broccoli is roasting, combine shallot, garlic, vinegars, water, mustard and salt in a mason jar. Allow to sit for 15 minutes as the shallot mellows in the vinegar. Add oil, secure jar with lid and shake until oil is emulsified, about 30 seconds. Stir in capers. To serve the broccoli, spoon caper vinaigrette over steaks and garnish with pine nuts and grated cheese.
Sweet Cream Biscuits with Strawberries Makes 8 large biscuits or 12 small biscuits
For the strawberries:
½ c. granulated sugar
¼ c. water
2 T. vanilla bean paste or 1 whole vanilla bean
pod, seeds scraped
1 lb. strawberries, trimmed and diced
For the biscuits
3 c. all-purpose flour
4 t. sugar
1 T. baking powder
¼ t. baking soda
2 c. plus ¼ c. heavy whipping cream
¼ c. turbinado sugar, plus extra to top biscuits
For the whipped cream
1½ c. heavy whipping cream
Drop dough onto the prepared baking sheets, brush with the remaining 1/4 cup heavy cream and sprinkle evenly with turbinado sugar. Bake for 10-12 minutes, or until the tops are golden brown and the sugar has caramelized. Allow to cool slightly, and transfer to a cooling rack until ready to serve.
To make the whipped cream, vigorously whisk the heavy cream in a large bowl until stiff peaks form. Whisk in a few tablespoons of the strawberry sugar liquid, adjusting to taste.
To assemble the biscuits, gently split each biscuit in half with a fork, and top with a dollop of cream and spoonfuls of strawberries, draining off syrup as necessary.
Biscuits will keep in an airtight container for up to one day. To serve the next day, refresh biscuits in a 350Åã oven for 3 minutes. You can prepare the strawberries up to two days in advance, and we recommend using any leftover syrup for cocktails or lemonade!
Story and photographs by Rachel Johnson See her work on Instagram @stupidgoodrachel
Destination Fitzhugh Road
By Stacey Ingram Kaleh
The secret’s out. Fitzhugh Road, nestled between Austin and Dripping Springs, has evolved into a must-visit destination for all those interested in a casual, authentically Texas experience at breweries, wineries, distilleries and more. Ever since Jester King Brewery opened in 2010 and made a statement with its sour farmhouse brews set within sweeping Hill Country vistas on a family-friendly property, the local area’s landscape has significantly shifted and growth has exploded. So much so that it can feel hard to keep up, even for foodies, beer mongers, whiskey connoisseurs and locals. But have no fear! We’ve rounded up a list of new and happening spots not to be missed—that is, until more come around.
While you may have visited Jester King or neighbors like Last Stand Brewing, Revolution Spirits and Solaro Estate Vineyards, Fitzhugh Road has many other unexplored gems that make it worth visiting again and again. If your new year resolutions include trying something new, being more intentional when it comes to eating, drinking and supporting local businesses, or taking visitors out for a great socially-distanced time, make plans to spend a day exploring the Fitzhugh trail. And don’t forget to fuel up at some great local restaurants while you’re at it!
Beerburg Brewing & Restaurant
Passionate. Intentional. Homegrown. Authentic.
These are all words that come to mind after a conversation with Beerburg Brewing founder and native Austinite Trevor Nearburg. No stranger to the brewery scene, Nearburg is committed to brewing stellar hyper-local beers through sustainable practices and building a customer experience that is intangible and meticulously thought out. “There’s a lot about the energy of a place. I knew I could brew good beer, but I wanted to create a good experience and bring the joy and pride and excitement I feel when I’m brewing to my team and, ultimately, to the customer. Whether it’s perceived or not, I want people to walk away with an emotional connection.”
Following a career in international affairs and finance that took him from Austin to stints in India and New York City, Nearburg found his passion for brewing after experimenting with homebrewing with his brother. Quickly realizing that brewing was more than just a hobby and interested in a less traditional career path, he visited as many local craft breweries as possible and fell in love with the creative, counter-culture energy and welcoming spirit of Texas breweries and the brewing community. “It was important to me to create a place that could be a creative outlet, that could be a haven for that culture that really inspired me,” he said. “And the community aspect I observed at other local breweries stood out to me in a huge way—the specific focus on local ingredients, collaborations and community-building.” With a desire to learn hands-on and from the inside-out, he got his first brewery job stacking cases at Real Ale and eventually became head brewer at Uncle Billy’s.
Now an established pro, Nearburg has built his dream project on Fitzhugh Road, his ideal location. “I specifically sought out this location. Fitzhugh Road is important to me because it has an Austin address, it’s just across the Travis/Hays County line (in Hays), which means fewer restrictions and less red tape, and the Hill Country view is incredible.” Beerburg Brewing is a sprawling 15-acre property comprising a taproom, farm-to-table scratch kitchen and outdoor beer garden.
Working closely with chef Ricardo Gutierrez and brewer Gino Guerrero, Nearburg has intentionally identified seemingly every opportunity for Beerburg to be socially and environmentally conscious, prioritizing quality local ingredients and sustainability in all that they do. They source beef from local farmers, milk and eggs from Vital Farms and the freshest, ethically-grown vegetables from farms in the Rio Grande Valley, close to where Gutierrez grew up. Gutierrez has been in the kitchen since the age of 6, and his specialty is Mexican food, so you won’t want to skip Beerburg’s tacos. “I take pride in making a dish from scratch,” he says, “and it also eliminates a lot of the preservatives and chemicals.” As far as the beer goes, Nearburg and Guerrero use local grains, exclusively Texas malts and local herbs. Beerburg even has a staff position dedicated to local partnerships and sourcing. The brewery itself is located on relatively untouched land and has adopted permaculture principles—design centered on whole systems thinking, simulating and using resilient features observed in natural ecosystems. Guerrero spearheads the brewery sustainability plan and permaculture initiatives for Beerburg, ensuring that their programs conserve existing resources, replenish the aquifer their well draws from and provide nutrients that help flora, fauna and wildlife thrive in addition to native ingredients for the brewery and kitchen.
As we sit outside in the beer garden, wearing our masks on a warm and sunny November day, we take in a view of beautiful rolling hills and, as we discuss what’s on tap and what’s on the menu, Nearburg points all around us to the native plants and trees on the property. From the cedar and juniper trees to persimmons, agarita and more, elements from the surrounding environment are infused into the beer, so that when you drink a pint glass of the Juniper IPA or Mugwort ESB, you are literally experiencing the native landscape. What’s more, Nearburg is a trained herbalist. He gets excited about this “wildcraft” approach and finds ways to use some often overlooked and underused plants that grow right in our backyards.
The taproom was open just one month before it was shut down due to the pandemic. But it is ready to welcome visitors and family groups of all ages when it is safe to do so. Nearburg values inclusion, and his brewery manifests that value at every turn. Entering the tap room, the first thing you notice is an expansive mural by local artist Fabian Rey, whose artwork also adorns Beerburg’s cans, featuring two hands of different colors “cheers-ing” with the words, “Better Together” and “Come As You Are." There are options on both the beer and food menus for customers with any dietary restriction, including vegan, gluten-free and low-hops.
“Instead of putting money into equipment and distribution, we invest more in our people, the experience of the place and creating a real destination. This being a specifically Austin and Hill Country brewery, I wanted it to be very much that. I want you to come out, experience the energy of the plants and the land, because when these are growing and thriving, you feel that. I think people pick up on that positive energy of a place where things are in balance with nature, and everything is a little brighter and happier. There’s nothing more local than Beerburg and you can see it, feel it and taste it.”
Although COVID-19 has undoubtedly put a damper on Beerburg’s opening, Nearburg and Gutierrez both remain cautiously optimistic and have big plans for the future. “If anything, it’s helped us to stay focused on our core values. We will always put our people first,” said Nearburg. He’s put many precautions in place to make the brewery as safe as possible for both his staff and customers. “If even one person on staff were to be affected and have reduced lung capacity … no amount of business or money would ever be worth that.” This focus on his team is one Nearburg takes pride in. He knows that a happy staff provides a happy customer experience—one that is authentic, one you can feel.
For Gutierrez, COVID-19 has inspired him to innovate the menu. “It’s forced us to think more creatively. Early on, we put together to-go six packs, crowlers, ventured into making ice cream, and started focusing on to-go dishes that travel well.”
Looking ahead, Nearburg and Gutierrez hope to see families and groups of friends in their beer garden, their spacious and vibrant taproom open to the views of the brew tanks and kitchen, people enjoying their obsession-worthy seasonal tacos, kids playing in their outdoor play space, dogs running around their dog park, and a continued expansion of their sustainability efforts, with an eye on adding solar panels and rainwater collection to the property. Beerburg is not just a brewery, it’s a community.
With that said, schedule a visit early this year! Pair the Mexican Lager, a refreshing yet complex and textured brew, with carnitas tacos on flour tortillas made in-house from Gutierrez’s grandmother’s recipe. Or, try the Wildcraft Mugwort ESB (Extra Special Bitter) for more herbal notes and order a signature, baked-in-house Bavarian pretzel. Looking for something sweet? Explore a wide assortment of inventive and delectable house-made ice creams, ranging from orange creamsicle to caramel apple. Come ready to try something new, something authentically Texan and have a good time.
During the COVID-19 pandemic, advance reservations are requested for the outdoor beer garden. Online ordering and curbside pickup are also available.
13476 Fitzhugh Road, Austin 78736
C.L. Butaud and Wine for the People Tasting Room
Two beloved boutique Texas winemakers have joined together to offer a unique tasting experience just off of Fitzhugh Road at the former location of Argus Cidery. After meeting at the Slate Mill Wine Collective wine incubator in Fredericksburg, Wine for the People founder Rae Wilson and the co-founders of C.L. Butaud, Brooke and Randy Hester, made the decision to team up for an outpost in the Austin area. While you may have picked up a bottle of Wine for the People’s Dandy Rosé or Grower Project Albariño at Central Market, or added a bottle of C.L. Butaud’s ‘Pa Pa Frenchy red to your cheese order at Antonelli’s, the new tasting room is an experiential must. Although Wilson and the Hesters have distinct winemaking styles, they share a vision to cultivate education and promote a connection to Texas wines made from 100 percent Texas grapes. Make a reservation to try some of the most inventive and delicious Texas wines—you can choose a flight of C.L. Butaud wines, Wine for the People’s lineup, or a mix of both!
12345 Pauls Valley Road, Austin 78737
Driving along the Hill Country road, Fitzhugh Brewing appears like an oasis—its bright and inviting farmhouse tasting room appearing from the road. Embodying its motto, “Everything Casual. Nothing Careless.,” the brewery expresses its core value of inclusion, welcoming newbies and aficionados alike. Co-owner and General Manager Kerbey Smith has been working with her family at Pecan Springs Ranch, a Hill Country wedding venue, for the past six years. Inspired by Magnolia Market in Waco, Smith wanted to offer a similar experience in the Austin brewery space, with a focus on warmth, beauty and space for the entire family. Head Brewer Nathan Rice, known for his recipe design and experimentation, is on a mission to bring back “forgotten beers” with origins in Australia, Africa and Eastern Europe while embracing the Texas Hill Country spirit. On the menu you’ll find brews such as a Sparkling Australian Ale, Luthuanian Farmhouse Ale and Wee Scottish with malt-influenced flavors.
Partner PEJ Kitchens (a Poke-e-Jo’s company) offers a variety of comfort food onsite, from gluten-free backyard pork ribs and smokehouse nachos to a Hill Country dip sandwich made with Texas Wagyu sirloin, and more.
15435 Fitzhugh Road, Dripping Springs 78620
12 Fox Beer Co.
Former army combat engineers and friends Joe Hogge and Aaron Luelling bring their love of family, country and great beer to Dripping Springs. After being stationed in Bamberg, Germany, and enjoying the local craft beers there, they followed their passion for master-crafted European style beer. Venture into 12 Fox Beer Co. to see what’s rotating on their 12 taps of small-batch, single-sourced malt brews. Ask for the German Hefeweizen, a medium-bodied pale, fruity wheat ale, or the Bettie, a complex Belgian Dubbel on Oak with notes of clove, spice, caramel and whiskey. And if you’re craving something other than beer, try their mead or gluten-free cider.
4700 W Fitzhugh Road, Dripping Springs 78620
Treaty Oak Distilling
Named after the famous 500-year-old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas, Treaty Oak Distilling values the rich history of the Texas Hill Country. While they may not be the newest addition to Fitzhugh Road, they remain true to the “Pursuit of the Curious” which adorns every bottle and means they are constantly refining their offerings—from their whiskey and gin production to craft cocktails to delicious Texas barbeque, and more.
Founder and CEO Daniel Barnes grew up in West Texas and was inspired by his parents who owned a restaurant and motel. Treaty Oak originally opened in North Austin in 2006 as the fourth distillery operating in Texas, but Barnes moved to Dripping Springs, which he appreciated for its history of community gatherings, in 2016. In the spirit of this history, Barnes prioritizes community and partnerships, working with family-run Kelvin Cooperage in Kentucky to supply American oak barrels that provide a toasty caramel profile to his brews; Barton Springs Mill for locally sourced, non-GMO heirloom grains (James Brown and the Barton Springs Mill team have a mill, malting floor and bakery onsite); and nonprofit One Tree Planted to donate $1 for every dumped barrel that can no longer be used. Treaty Oak also facilitates partnerships with other Central Texas nonprofits for its featured “Charity of the Month” program, where a portion of proceeds each month are donated to a local cause.
Plan a visit to try their award-winning estate Ghost Hill Bourbon, which is made onsite in Dripping Springs with local heirloom grains from Barton Springs Mill. An authentic grain-to-glass bourbon, it is mashed, fermented, distilled, barreled and aged two years. A fan of gin? Ask for a Waterloo gin cocktail. And be sure to bring your appetite because you won’t want to pass by Alice’s Restaurant, which features barbeque and comfort food staples that are crafted to pair perfectly with whiskey. There’s plenty of space on their sprawling property to socially distance and spread out beneath the giant live oaks. If you’re missing the bar experience these days, take home a bottle of their premixed Old Fashioned, ready to pour over ice and enjoy at your living room bar. Break out your vinyl and spin a record while you’re at it, and you can imagine the smoky and sultry ambiance of your favorite dive, all wrapped up in a bottle.
16604 Fitzhugh Road, Dripping Springs 78620
One Shot Distillery & Brewery
Look for the giant Texas flag painted on the side of a giant red barn to find One Shot, a Veteran-owned distillery and brewery on Ranch Road 12, just off the intersection at Fitzhugh Road. Retired U.S. Army Colonel Phil Waldron wanted to combine his passion for supporting fellow veterans and first responders with his love of world class beer and spirits. He’s on a mission to craft great products and support great people, and is committed to using Texas Agricultural ingredients. One Shot’s flagship brand is “Three Volley Vodka,” distilled three times and filtered seven times. Named after the three volleys of seven fired at memorial services for fallen heroes, it’s designed for toasting past and present comrades. However, the selection doesn’t stop with vodka. They also offer rum and a dynamic mix of beer, from the Route Irish Red to Panzer IPA. Visit for mixed drinks, or place an order online to pick up growlers to-go.
31610 Ranch Road. 12, Dripping Springs 78620
Wine lovers, don’t miss these local favorites just a few minutes off the main road!
Hawk’s Shadow Estate Winery
In search of a breathtaking Hill Country view? It doesn’t get better than the view at Hawk’s Shadow Winery with its hillside tasting room. From bold reds to complex white wines to refreshing dry rosés, family-owned Hawk’s Shadow offers a dynamic selection of varietals handcrafted with 100% Texas grapes. Don’t skip the HSV Estate Red, a Rhône-style blend from their low-producing estate vines with notes of plum and chocolate, or one of their signature dry Orange Muscats for a tantalizing palate experience unlike any other in the region.
During the COVID-19 pandemic, advance reservations are requested.
7500 McGregor Lane, Dripping Springs 78620
Sidecar Tasting Room by Bell Springs Winery
Take a slight detour to Old Fitzhugh for some prohibition-inspired ambiance at Sidecar Tasting Room, a special bar experience curated by the owners of Bell Springs Winery. Order a flight combination of red and white wines, take in the sounds of live piano (when safe to do so), or try a specialty wine cocktail for something unique.
Sidecar is currently accepting online to-go orders only due to COVID-19.
501 Old Fitzhugh Road, Dripping Springs 78620
Where to Pit Stop Along the Way:
Don’t forget to visit these other local picks for good times, great food and stunning views in between tastings.
Route 12 Filling Station
From wood-fired pizza to hand breaded chicken fried steak to seared ahi tuna, everyone in your group is sure to find something satisfying at Route 12 Filling Station, where every dish is prepared using a book of family recipes. They even have a splashpad and playscape if the kids need to get out the wiggles!
31560 Ranch Road 12 #214, Dripping Springs 78620
Texas Hill Country Olive Company
Make a reservation to enjoy farm-to-table salads, sandwiches, and flatbreads at the Orchard Bistro, or make a quick stop by their Tuscan style tasting room to grab some of their award-winning locally produced olive oils, balsamic vinegars and spreads.
2530 W Fitzhugh Road, Dripping Springs 78620
The Addison Grove
With exposed wood beams and stunning chandeliers, this 6,000 square foot barn-style venue offers enchanting views of Texas wildlife, pasturelands and the sweeping Texas Hill Country. Guests can wander the expansive grounds or step out on the patio to enjoy large oak trees, Longhorns, wildflowers and more. And don’t miss the new floral design studio, Native Bloom, opening in January.
11903 Fitzhugh Road, Austin 78736
Visit this enchanting event space and working ranch. Catch a glimpse of horses, goats, chickens and more in this picture-perfect setting with gardens, towering trees and rolling hills.
1104 Fitzhugh Road, Austin 78736
Del Sol Yoga and Kung Fu
Find your inner strength and power when you visit Del Sol Yoga & Kung Fu on their bucolic Hill Country property. This community-centered space has classes for beginners, pros and everyone in between.
13118 Fitzhugh, Austin 78736
This is a shop for campers, hikers and outdoor lovers alike. Enjoy their convenient and delicious on-the-go meals and grocery items. Browse their many varieties of just-add-water meals, trail favorites and other food items perfect for outdoor enthusiasts of all types.
14466 Fitzhugh Road, Austin 78736