Influenced by his early life in West Texas, owner and operator Adam Jacoby created his restaurant with family in mind. In his small hometown of Melvin, Jacoby's family own a café, feed store and ranch. During the construction of the restaurant, reclaimed materials like brick, sheet metal and wood from old buildings near the Melvin ranch were used. The rustic yet upscale interior has a mix of wooden tables with leather mid-century style chairs, mostly 4-tops. Larger parties can be accommodated on the rear patio where there is a mix of picnic tables as well as wooden tables with wire chairs and cushions. The patio is covered and has mister fans blowing, but if you plan to visit during brunch when the sun is high, request a table along the edge of the restaurant since the roof line completely covers the tables there and affords a cooler experience during the warm summer months. Food is served on enamelware and water glasses are sky blue mason jars, completing the country vibe. The Jacoby family ranch supplies the grass-fed beef (free of antibiotics and hormones) which is hand-cut and dry aged 21-28 days. The menu is ranch-to-table, southern comfort with a twist.
I decided to begin the meal with a Pimm's Cup which contains Pimm's, ginger liqueur, lime, cucumber and Topo Chico. Light and refreshing, this drink is just right for a summer day. While deciding on entrées, we selected a few appetizers to share. We ordered House-Smoked Salmon with chive cornbread, spicy aioli and pickled red onions for each end of the table. The hungry masses devoured this quickly, but the bites I had were fresh and delicate salmon with subtlety spicy aioli. I appreciated the leaves of baby spinach that accompanied the dish which I used to eat the salmon in lieu of the cornbread. We also had a few orders of the Deviled Eggs with pickled vegetables and house hot sauce scattered around the table. The hot sauce and pickled veg gave the eggs an extra punch of flavor.
I ordered the Smoked Brisket Hash with poached eggs, caramelized onions, pickled peppers and spicy hollandaise for entree after confirming with the server that it was gluten-free. This hearty dish was a nice combination of savory flavors, but had just a touch too much salt for my taste. My sister offered bites of her Seasonal Fruit Bowl which was a very generous potion of fresh watermelon, cantaloup and blackberries with citrus whipped cream--juicy and sweet. My husband had the House Pimento Grits with broccolini, poached egg and crispy shallots and he enjoyed every bite. One of my sons had the Fried Chicken with honey butter and house hot sauce. The pieces he couldn't finish were brought home and were still crisp and satisfying the following day for lunch. The other end of the table had a slice of Strawberry Cake for dessert. It was consumed quickly and described as sweet and moist. With all the excitement, chatter and fun that comes with family gatherings, it was difficult to keep track of each dish that came out (hence the lack of photos), but the general consensus was everyone left feeling satisfied and content. Before we departed we strolled along the edge of the property for views of the river under the shade trees. Here you get the sense you have been transported to the hill country, definitely not just five minutes from downtown Austin. This was the perfect spot for a group photo op, and Adam Jacoby swiftly came over and offered to take the photo for us.
The shop that is connected to the restaurant is curated by Kris Swift, the creative director and interior designer for the restaurant, and Jacoby's life partner. I was only able to pass through briefly, but the southern chic items for home and hearth, (vintage china, milk glass, brassware, books, candles) made me realize I will need to be sure and allow time to browse at a more leisurely pace next visit. Also on my list of must-trys next time are the Shrimp and Grits, the Secret Beach Cocktail (ginger infused Tito's vodka, grapefruit, lemon, hibiscus) and some of that famous Jacoby steak. I was also excited to hear they plan to open for lunch during the week in the near future.