Chef Chris Andrews oversees Ghost Hill’s kitchen. The menu includes snacks, smoked/roasted/grilled meats (burnt ends, turkey, chicken thighs, etc.), sandwiches like brisket banh mi, tacos, desserts. There is also a kids’ menu.
The San Antonio native worked under David Bull and Josh Watkins during their stints at the Driskill Hotel. He also worked as chef de cuisine at the Carillon, as well as Second Bar and Kitchen, Boiler Nine, and Cafe Gray in New York.
The bar program, overseen by beverage director Anthony Gonzales, will serve up Treaty Oak beverages naturally. This means beer, cocktails, tapped drinks, and the distillery’s experimental whiskeys.
Ghost Hill’s ranch home-style building features decor details inspired by whiskey barrels. There is outdoor seating, as well as communal tables.
Ghost Hill is open from 4 to 9 p.m. Friday, noon to 9 p.m. Saturday, noon to 6 p.m. Sunday, and it will open on Thursday from 4 to 9 p.m. starting on Friday, October 5.