Hudson’s Hill Country, the third restaurant life for the iconic Hill Country restaurant formerly known as Hudson’s on the Bend, is now open on 3509 Ranch Road 620 North.
The menu, under executive chef John Sturdivant and owner Dilum Chandrasoma, is a tribute to the classic menu: chicken-fried antelope, smoked quail with buffalo sauce, duck and rabbit dumplings, and carrot cake topped with sour cherry frosting. (Statesman critic Matthew Odam was a big fan of the previous menu.) For the time being, the restaurant is serving a limited menu; scope out an example below.
Hudson’s on the Bend’s founder/owner/chef Jeff Blank opened the restaurant in Hudson Bend in 1984. He sold the restaurant to chef Billy Caruso, advanced sommelier Chris McFall, and the Prime Thyme Restaurant Group in March 2016. The new group renovated and reopened the restaurant that following November. Then it suddenly shuttered after Valentine’s Day in 2017. As a frequent patron of Hudson’s on the Bend, Chandrasoma wanted to keep the restaurant alive. So he took it over in mid-December 2017.
Hudson’s Hill Country is open from 4:30 to 10 p.m. every day. Brunch will be added at a later date.