Dining
BY KATLYNN FOX
The Original Ranch Water is made with tequila, orange liqueur and lime juice with a Topo Chico on the side ($17).
Ranch 616 hosts events on its patio, including a celebration for national Ranch Water day and a Cinco de Mayo party.
PHOTOS COURTESY RANCH 616
Ranch 616: birthplace of Ranch Water, old Austin eats
From West Texas to West 6th Street, Ranch 616 serves up Southwestern avors with a history rooted in innovation and old Austin charm. The background Owner Kevin Williamson opened Ranch 616 in 1999 as a community common ground, but the restaurant’s story starts years prior. The ice- house’s signature drink, Ranch Water, was coined by Williamson and rst created when he’d pack a thermos full of tequila on hunting trips with his dad, mixing it with lime juice and Topo Chico. After Williamson passed away in 2021, his closest friends: Tony Trungale, Pam Blanton and Katherine Clapner took over the restaurant with the goal of honoring his legacy. “Kevin wanted it to be more of an art installa- tion, [a] meeting [place for] everybody from the legislators, to the hippies to the gay and lesbian community,” Trungale said. “It became a really inclusive place, which now we’re in our 26th year, so it’s working.” On the menu To start, Ranch 616 serves up a four-cheese queso, crispy oysters, crab cakes and shrimp ceviche. Classic dishes include the frito pie, pork chop, chicken fried steak and jalapeño maize, which is a corn tortilla-crusted chicken. “Really, it’s a taste of West Texas in the middle of Austin,” Trungale said.
Under new ownership, the restaurant now has an expanded menu, with brunch and healthier food options like the steak and salmon salads. “There’s still a lot of tequila served here, but there’s also a bigger menu and more variety that... keep us relevant in a much stronger food scene,” Trungale said. Looking for a libation? In addition to the iconic Ranch Water, Ranch 616 also shakes up a well-known Fire in The Hole shot, featuring a shot of Tito’s vodka, orange liqueur and lime juice in a hollowed-out and chili-salt rimmed jalapeño. Also of note The restaurant also serves as a museum for art and memories. Two of its iconic installations include Bob “Daddy-O” Wade’s snake sculpture made out of recycled car parts, marking the Ranch’s exterior facade, and Evan Voyles’ original neon signage. One more thing Trungale encourages new and old patrons to revisit the Ranch and check out the expanded menu o erings and distinct vibe. “People come down here and have a great time,” Trungale said. “You don’t leave here hungry, and you don’t leave here without at least meeting a few new people.”
Ed’s El Camino tacos includes sh or shrimp with slaw, rice and pinto beans on corn or our tortillas. ($22-$25)
Tony Trungale (left) and two other partners took over after Kevin Williamson (right), passed away.
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www.ranch616.com 616 Nueces St., Austin
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CENTRAL AUSTIN EDITION
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