A Texas classic has a new look. The Stagecoach Inn in Salado, Texas reopened yesterday following a year-long renovation from developers Clark Lyda, Austin Pfiester and David Hays and Austin-based La Corsha Hospitality Group (Mattie’s at Green Pastures, Second Bar + Kitchen). Executive chef Justin Holler heads the kitchen, which promises to “stay true to its roots while offering a fresh take on the restaurant’s beloved classics.”

Tomahawk pork chop at the Stagecoach Inn in Salado. (Credit: Cody Graham)

The classic prix fixe menu is available, and includes items like 1861 Hushpuppies with malted aioli and chicken fried steak with garlic mashed potatoes and green beans; and an a la carte menu features offerings like deep-fried bacon with onion jam and Texas toast and a Tomahawk pork chop with black-eyed peas.

The property originally opened as the Shady Villa Hotel in 1861, and reportedly has hosted an array of notables that includes Sam Houston, Robert E. Lee, George Custer and Jesse James. Dion and Ruth Van Bibber converted the establishment to the Stagecoach Inn in 1943. The new owners bought the property in 2015 and brought in Austin-based architects Clayton + Little to reimagine the space. Currently, only the new restaurant is operational, but the Stagecoach plans to have its 75 hotel rooms and extra event space ready by next year.

“Stagecoach Inn has been a sacred retreat for locals and travelers and we’re thrilled to welcome everyone to the renewed and restored restaurant,” said co-developer Clark Lyda. “This project has been such a gratifying experience and we’re anxious for guests to see how our team has preserved the property’s history while improving its atmosphere of gracious hospitality.”


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