Dripping Springs luxury resort Camp Lucy is adding its first restaurant, a fine dining spot, to its premises. Tillie’s, from event company Whim Hospitality co-founders Whit and Kim Hanks, will open on Monday, October 1 at 3509 Creek Road for breakfast, lunch, and dinner.
For Tillie’s menu, executive chef Brandon Martin is focusing on seasonal New American fare. Already on deck are fried Brussels sprouts with chile jam, crispy pork belly with masa gnocchi, and wagyu beef sirloin with beef-infused pesto and black garlic jus. The bar will offer over 100 types of wine, as well as cocktails.
Martin was previously the sous chef for Odd Duck and Barley Swine. He also worked at Foreign & Domestic, Lenoir, and Old Thousand.
The decadent restaurant space consists of an imported nearly 200-year-old Vietnamese town hall building, with carvings depicting Catholic families from the Ninh Binh region of the country. The restaurant’s entirely separate private dining room is also made up of a family home from Vietnam. It’s unclear why the New American restaurant necessitates historic Vietnamese decor.
The resort is also is also working on an outdoor pool with a swim-up bar and outdoor brick oven, which is projected to open around the same time as Tillie’s. Whim Hospitality also manages Camp Lucy.
Tillie’s hours will be from 7 a.m. to 9 p.m. on the weekdays, and then from 7 a.m. to 2 p.m. and 5 to 9 p.m. on the weekends. The bar will stay open until 10 p.m. Sunday through Thursday, and then midnight on Friday and Saturday.
This article has been updated with the correct address for Tillie’s.
- Tillie’s [Official]