The restaurants and bars each have distinct food and drink menus (overseen by executive chef Sean Bedford), as seen below, though many items are common between the three. Sixth & Waller is pegged as a “global diner,” which essentially means international comfort food dishes. This results in items like breakfast tacos, sandwiches in various forms (pressed prosciutto, a burger, banh mi), and mango cream pie. There are also cocktails like a champagne paloma, served across the three restaurants.
The alfresco Upside Bar focuses more on classic cocktails and ingredients from Central and South America, like a Chaotic Good with gin and guava marmalade. For food, there are snacks like Brussels sprouts with coconut and lamb kebabs.
At Pool Bar, there are two frozen drinks (a margarita and a rotating drink) and select items from the other menus (nachos with gochujang queso, calamari, etc.).
The hotel is operated by La Corsha Hospitality Group, which also runs Second Bar + Kitchen and Mattie’s, as well as Hotel Settles in Big Spring and the Stagecoach Inn in Salado. It also operated Seaholm restaurant Boiler Nine, which closed earlier this year. Before joining La Corsha last fall, Bedford worked in various hotels in Colorado, including the Stanley Hotel and Mary’s Lake Lodge and Tavern.
Further down the street, another hotel is also in the works, as part of the many changes coming to the neighborhood. Arrive East Austin Hotel is also theoretically opening soon, bringing Portuguese-Goan restaurant Vixen’s Wedding, which is being operated by Lenoir’s Todd Duplechan and Jessica Maher, and Lefty’s Brick Bar.