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Austin Monthly Finds Pretty Views But Mostly Unimpressive Food at Treaty Oak’s Restaurant

Though Ghost Hill’s smoked meats were a favorite

A steak from Ghost Hill
A steak from Ghost Hill
Treaty Oak Brewing & Distilling/Facebook
Erin Russell is associate editor of Eater Austin, a native Austinite, and a big fan of carbs.

Austin Monthly critic Jolène M. Bouchon visited Ghost Hill, the restaurant at Treaty Oak distillery out in Dripping Springs, and was somewhat unimpressed. She marveled at the Hill Country views and the ranch-style building, but some of the food didn’t quite meet par.

Bouchon dubbed the menu “Lone Star–centric comfort food with broad appeal,” which isn’t necessarily a good or bad thing. She found several dishes “unremarkable,” like the Asian-style pork spareribs (“simultaneously too sweet and too plain”), the grilled and fried chicken thighs, and the dessert menu (“nothing wrong...but nothing outstanding.”)

However, Bouchon changed her tune when describing the restaurant’s smoked meats, which were kid-approved:

There’s some serious brisket competition in town, but Ghost Hill holds its own. The meat is tender but not too fatty, with a complex and layered smoky flavor. Or, in the words of my 8-year-old, “This is great, Mom. Make sure you put that in there.”

Bouchon also enjoyed the pulled pork, lemon-garlic vegetables, and “peppery” borracho beans. Overall, the enjoyable atmosphere won her over, and she seemed optimistic about returning.

ON THE BLOGS: So Much Life Blog called the fried chicken at Proof & Copper “next-level awesomeness,” Chekmark Eats was blown away by a salad at Pieous.

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