Legendary Hudson's on the Bend has reopened after shutting for more than seven months. The Prime Thyme Restaurant Group, comprising partners chef Billy Caruso and sommelier Chris McFall, purchased Hudson’s from founder and restaurateur Jeff Blank in spring 2016 and have reopened the restaurant with a revamped menu and space. After a brief glimpse, we are impressed with the new space and the menu preview.
Architects Ben May and Lucas Bryer, alongside interior designer Tabette Stewart, worked together to reimagine both indoor and outdoor spaces, transforming the building into a more refined contemporary space while respecting its history and rustic ranch vibe.
“The intent for the new version of Hudson’s was to achieve a modernized version of classic Texas Hill Country style that is familiar and unexpected at the same time,” says Stewart. “It was really important to me to retain a sense of the building’s rich history while still making it feel updated and fresh.”
She repurposed as many of the old building materials as could be salvaged. The wood cladding in the bar is made from old fence posts and cedar boards from the original building, and the metal ceiling was taken from the roof. Most of the art is by artists that have lived in the Lakeway area for many years, including her husband’s grandmother, Helen Stewart, whose family founded the City of Lakeway along with the Hudson family. “There is a story behind almost every element in the space, and guests will enjoy discovering new pieces of it each time they visit.”
Exteriors include new garden beds where the team plans to grow edibles and a meandering path that leads to an oak-shaded patio deck. The team expanded the building’s entrance into an open and airy bar lounge where bar boss Stephen Keys will showcase a menu of inventive garden-to-glass cocktails in a relaxed atmosphere.
The dining areas received a welcome makeover that incorporates modern details while preserving the former cozy, rustic style. McFall now has a climate-controlled cellar to store his extraordinary wine selection and enjoy intimate tastings.
In the kitchen, Caruso and team (including chef de cuisine Brandon Silver and executive pastry chef Rosie Gibson) will be dishing out creative Texas fare with international flare. The menu seeks to continue some of Blank’s game-driven focus and will keep popular items like the hot and crunchy trout. Among the bites we sampled were an excellent venison tartare with cucumber, fermented Fresno chile, and Texas-sourced Ruthie’s Homemade Yogurt, and a yellowtail ceviche with blood orange segments and basil.
We look forward to reporting on full dinner menu and specialty cocktails very soon. Hudson's on the Bend is open for dinner service Tuesday through Friday, 5-11 pm; Saturday, 4-11 pm; and Sunday, 4-9 pm.