Hours of Operation:
- Sun - Mon:
- 6:00pm - 9:00pm
- Tue - Thu:
- 6:00pm - 10:00pm
- Fri - Sat:
- 5:30pm - 10:00pm
- Sun - Mon:
- 6:00pm - 9:00pm
- Tue - Thu:
- 6:00pm - 10:00pm
- Fri - Sat:
- 5:30pm - 10:00pm
Cuisine:
American, Game, Southwestern
FoodHawk Review:
You can't miss Hudson's on the Bend on RR620! Just look for the eye-catching displays on picnic tables out front: patio umbrellas, yellow bikes (honoring good friend Lance Armstrong during the Tour de
France), or a variety of objects that reflect the changing seasons. The outdoor patio is lit with strings of white lights against a black ceiling, providing the illusion of dining under the stars. In
side you will be seated among the culinary faces in Shanny Lott's clever paintings. Rustic elegance will charm you throughout your time at Hudson's. Award winning chef/owner Jeff Blank has created a u
nique cuisine of game and other meats and seafood, cooked fearlessly with rubs and sauces conjured from a variety of culinary sources. Executive chef Robert Rhoades, a graduate of the Culinary Institute of America, has brought his Washington, D.C. experience back to Texas. Adventuresome diners will find rattlesnake, rabbit, ostrich, elk and venison on the menu, alongside each season's signature fruits and vegetables. Hudson's on the Bend has created an unmatched and uniquely Austin dining experience.
Special Features:
Award Winning Chef
Complete Bar
Cookbook
Fine Dining
Garden
Menu Changes Frequently
Notable Desserts
Open 7 Days
Products
Romantic Dining
Special Occasion Dining
Ambiance:
Outdoor Garden Scene
Outdoor Seating
Quaint
Holiday Openings:
Valentine's Day
Easter
Mother's Day
Thanksgiving Day
Christmas Day
New Year's Eve
Special Events:
Here is the Fling into Spring menu to whet your appetite:
Fresh Rhubarb and Balsamic Marinated Fig and Goat Cheese Tartlet
"67%” by Louis de Sacy, Champagne Brut, Grand Cru, France
*
Creamy Asparagus Soup with a Beet Coulis and Crispy Shallots
2008 Neal Family Vineyards, Sauvignon Blanc, Napa Valley, California
*
Smoked Quail and Spinach Salad
2007 J.Wilkes, Pinot Noir, Bien Nacido Vineyards, Santa Maria, California
*
Lavender Crusted Lamb
with Wild Rice Pilaf
2007 Monticello Vineyards, "Jefferson Cuvee”,Cabernet Sauvignon, Napa Valley
*
Chocolate Strawberry Lava Cake
2006 Edward Sellers, Grenache, Paso Robles, California
The dinner will start at 7pm sharp. Chef Casey will introduce the menu. Phillip and Specs representative Steve Alley will be on hand to introduce and discuss the wines.
The cost of the dinner is $75, not including alcohol (other than the wine), tax and the gratuity. Reservations are limited and required.
Our previous wines dinners have all sold out in less than a week, so please call 512.266.1369 or emailhob3509@gmail.com to reserve your table as soon as possible.
--------------------------------------------------------------------------------
Spring is Breaking!
Cooking School
Sunday, March 21, 2010
Chef Jeff Blank and Chef Kelly Casey will be joined by our returning Chef Becky Barsch Fisher for a wild and wonderful anticipation of Spring!
Here is the menu to whet your appetite:
Sara's Basil Mojito
*
Apricot and Butternut Squash Soup Spiked with Thai Green Curry and Topped with Tea-Smoked Duck
*
Texas Quail in a Spicy Buffalo Sauce, 'Ridin' High atop Cheesy Grits
*
Prime Angus Tenderloin Grilled over Pecan Wood, Topped with a Grilled Lobster Tail and Finished with a Cilantro Lime Jalapeno Hollandaise
*
Kelly's Sour Lemon Towers of Joy
The cost is an all inclusive $135.00 per person for a fabulous four course meal demonstrated while overlooking the newly filled Lake Travis.
Dinner is then served in a private dining area at Hudson's on the Bend Restaurant with a beer/wine/fizz bar available.
Call Sara at 512/689-0133 to sign up!
