Lutie’s, Austin’s New Garden Restaurant, Opens at Commodore Perry Estate
Bradley Nicholson and Susana Querejazu bring “deceptive simplicity in cuisine” to Ken Fulk’s gorgeous setting
By Aaron Parsley
Photographs by Mackenzie Smith Kelley, courtesy of Commodore Perry Estate, Auberge Resorts Collection
The anticipated new eatery – with design by Ken Fulk and food by husband-and-wife team Bradley Nicholson and Susana Querejazu – offers a contemporary country club atmosphere overlooking the gorgeous grounds of the historic landmark-turned-hotel, where Tribeza shot our fall fashion feature.
“Lutie’s is delightfully old-fashioned and remarkably charming,” Fulk says in a statement. “It is utterly familiar yet like no place you’ve ever been. [It’s] designed as an unexpected urban refuge where you can linger over a delicious meal and enjoy a refreshing cocktail while taking in the bucolic setting.”
Executive Chef Nicholson and Executive Pastry Chef Querejazu have created a menu that features regional flavors and focuses on wholesome foods prepared to surprise and delight.
Among the dishes listed in a press release announcing the opening are: Yonder Way pork with pickled cabbage and creamer peas, charcoal-grilled chicken with leeks and hominy, royal red shrimp with daikon and celery, kouign amann ice cream and seasonal soft-serve flavors like fresh strawberry topped off with Texas olive oil.
“Deceptive simplicity in cuisine has become my foundation for creativity,” Nicholson says in a statement. “Lutie’s is the culmination of a personalized, handcrafted approach and allowing ingredients, sourced from local farms and purveyors, to be the guide.”
Any fabulous garden party includes refreshing cocktails, so the team at Lutie’s curated a list drinks to complement their food using vintage liquors, digestifs and spirits. Craft beer from Texas brewers, natural wines and coffee from Tiny House will also be served.
Lutie’s, located on the 10-acre Commodore Perry Estate in Hyde Park, is open now for dine-in dinner service for hotel guests and club members. Starting April 14, the general public can make reservations using OpenTable.