One of Austinís iconic restaurants returns in a new incarnation this weekend, as Hudsonís on the Bend reopens under new ownership and management.
Chris McFall and chef Billy Caruso purchased the restaurant beloved for its wild game and charming Hill Country aesthetic from founder Jeff Blank earlier this year. Caruso, a Lake Travis native and graduate of the Culinary Institute of America, has served as sommelier at III Forks and Paggi House in Austin and, mostly recently, held the position of executive chef at III Forks in Chicago.
Carusoís menu will update Blankís take on game and Hill Country cuisine, with dishes like yellow bolita wild boar tamale with house mole negro; venison tartare with cucumber, fermented Fresno chili and yogurt; alligator ribs with tomato fresco and aji amarillo aioli; hot and crunchy trout; chicken-fried quail; and smoked vanilla panna cotta.
The culinary team also includes chef de cuisine Brandon Silver, a veteran of Qui; executive pastry chef Rosie Gibson, who worked under award-winner Laura Sawicki at Launderette; and beverage manager Stephen Keys, whose cocktails will include herbs, flowers and produce grown in the restaurantís onsite garden.
The space has been updated and modernized by architects Ben May of Ben May Design, who worked on Contigo; Lucas Bryer of Bryer Construction and Installation, whose design builds include work at Easy Tiger Bake Shop & Beer Garden and Geraldineís; and designer Tabette Stewart of CCG Development.
Hudsonís on the Bend is located at 3509 RM 620 North overlooking Lake Travis in West Austin. For more information about the new Hudsonís on the Bend, or to make reservations, call 512-266-1369 or visit HudsonsOnTheBend.com.]]