ML - Austin Way

Austin Way - 2017 - Issue 1 - Spring - Spoon

Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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Page 44 of 99

McFall's wine list works to bridge the many tastes of modern Austin: When your client base has boats and lake homes, there's some Napa Cabernet to go around. As Caruso notes: "Guys walk in in flip-flops and order $3,000 bottles of wines sometimes." The cellar will grow as the team learns more about their clientele, but McFall cites Grüner Veltliner and New World Syrah as two early left-of-center customer favorites. A bar program from Stephen Keys finally gives Lakeway a craft cocktail destination, and pastry chef Rosie Gibson, whose resume includes Launderette, Jeffrey's, and Sway, offers a through-line one can see in the savory accents highlighted in her dishes. A corn pavlova with sweet cream, plum, pomegranate, meringue, and sweet corn ice cream is an early menu highlight. Says Caruso: "We wanted to make Hudson's less stuffy, more open, and yet respect the 'Hill Country fine dining' point of view it had done well for so long." 3509 Ranch Rd 620 N., 512- 266-1369; . CLOCKWISE FROM TOP LEFT: The newly renovated Hudson's on the Bend reopened in November; the Forage Salad; the restaurant has expanded its outdoor spaces; co-owner and executive chef Billy Caruso; Tomahawk Steak and Duck Diablo have made appearances on the seasonal menu. "WE WANTED TO MAKE HUDSON'S LESS STUFFY, MORE OPEN, AND YET RESPECT THE 'HILL COUNTRY FINE DINING' POINT OF VIEW IT HAD DONE WELL FOR SO LONG." —BILLY CARUSO

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