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Photo by Shelley Wood

The tasty blackberry cobbler, served with a scoop of Blue Bell ice cream, is heavy on the fruit, light on the syrup.

Springhill Restaurant
13212 Texas 71 W.
(512) 263-3244
Rating: Forks up
Price: Cheap

Thursday, Oct. 16 Reviews:
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• Springhill Restaurant

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Springhill Restaurant

My, my, they sure know how to fry

By Dale Rice
American-Statesman Restaurant Critic
Thursday, October 16, 2003

I have this vision:

There's some poor teenager, occupying the lowest rung in the kitchen, who stands there for hours every night with a case of paper towels, drying each onion ring as it comes out of the deep-fryer.

How else could they be so dry and crisp?

Hand-breaded, those onion rings ($3.99) at Springhill Restaurant, located at Texas 71 and RM 620 in Bee Cave, are some of the best I've found in Central Texas.

And the nonoily french fries aren't far behind.

This is a restaurant that has frying down pat, as exhibited also by the chicken fried steak, which had a hand-breading so light it was virtually translucent in places.

The tender piece of beef ($7.99) was served with a side of cream gravy, a tossed salad and a baked potato.

While fried catfish was available, too, my sidekick's grilled selection ($6.99 for the small dinner) produced flavorful fish with hushpuppies and sides of beans, cole slaw and french fries.

That makes Springhill a good Texas-style spot, which the checked tablecloths and memorabilia-filled walls accentuate. While the original Springhill is in Pflugerville, this Lake Travis-area spot has been producing those good O-rings for more than a decade.

That's a lot of paper towels.

You may contact Dale Rice at drice@statesman.com or 445-3859.

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