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; hudsonsonthebend.com
.
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
