Southwest Austin Dripping Springs Edition | February 2023

DINING FEATURE

BY ELLE BENT

THREE DISHES TO TRY

1 The smoked short rib ragu ($17) with ricotta and tomato was created by Robby Bauer. 2 The spicy Brussels sprouts ($14) are served with a chili jam, naval orange, almond, garlic and herbs. 3 The shrimp and grits dish ($39) is de- scribed as an “ode to Texas” by chef Andy Knudson and features zucchini, chili crisp and shallot.

From left: Tillie’s award-winning chef Andy Knudson brings consistently evolving menus to Tillie’s. Robby Bauer is training with Knudson.

The bar at Tillie’s oers wine from the property’s vineyard and craft cocktails.

PHOTOS BY ELLE BENTCOMMUNITY IMPACT

Tillie’s Camp Lucy restaurant oers American cuisine with international air I n the Hill Country on a 289-acre prior experience in Michelin-starred restaurants. Knudson said guests who dine at Tillie’s come for the experience and hospitality.

smoked short rib ragu, which is a dish that came from Robby Bauer, who is training under Knudson. Tillie’s is part of Camp Lucy, a resort on a ranch in Dripping Springs that sits above Onion Creek. Camp Lucy accommodates a variety of events, including weddings, corporate events, retreats, private dinners and birthday parties. “This is a Hill Country experience where we are curating something for you,” Mayeld said. “You’re looking for amazing hospitality and to be taken care of and create memories.” In the summer, a spa will be added to the property and housed in a separate repurposed Vietnamese building similar to Tillie’s.

property sits a repurposed building from Vietnam that houses the restaurant Tillie’s at Camp Lucy. “It had been used as a town hall and came here in multiple contain- ers and had to be put together with really no instructions,” said Camp Lucy General Manager Francheska May eld. Tillie’s—named after owner Whit Hanks’ great grandmother—takes Texas cuisine and infuses it with international avors. Mayeld describes the repurposed hall from the Ninh Binh region of Vietnam as a “staycation.” Tillie’s Executive Chef Andy Knudson is a Texas native with

“When we write the menu, we leave things vague to open up conversations with the waiters to educate guests about the food,” Knudson said. The restaurant serves breakfast, brunch, lunch and dinner with the menu changing based on seasonal- ity and availability. Tillie’s sources ingredients locally whenever possible, Knudson said. Seafood is sourced from the Gulf of Mexico with minimal impact on the shing industry, he said. The menu includes spicy Brussels sprouts; shrimp and grits; and the

Tillie’s 3509 Creek Road, Dripping Springs 512-894-2633 www.tilliesdrippingsprings.com Hours: Visit the website for dining hours. The bar is open daily noon-7 p.m.

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SOUTHWEST AUSTIN DRIPPING SPRINGS EDITION • FEBRUARY 2023