Over the last five years, a string of concepts have failed to take hold at 208 W. Fourth St. Now, a new bar and restaurant is hoping to succeed in the space by going back to basics.
Texas Tavern comes from an ownership group that includes John Nelson, Craig Cargill, Doug Quint, and Péché’s Rob Pate. According to Cargill, the project will launch July 12 for soft opening before resuming regular hours on July 17.
The Warehouse District address has suffered from rapid turnover. Caribbean-inspired Pleasant Storage Room shuttered in December 2014 after less than a year in business, followed by the similar concept Isla, which ended its two-year run in May 2017.
Most recently, Bar Rescue personality Russell Davis opened Ivy League-themed Academia in December 2017. That bar quietly closed in late April.
While the previous projects were relatively high-concept, Texas Tavern takes a more straightforward approach. Cargill tells CultureMap that the focus will be Southern-style food and Lone Star spirits.
The menu, he says, will include comfort dishes like fried green tomatoes, a Bourbon bacon BLT, pulled pork sliders with vinegar slaw, skillet apple pie, and a classic wedge salad. Though approachable, the fare will have a few upscale twists. A chili cheese burger, for example, will feature a brioche bun and a brisket patty that is both smoked and grilled.
The bar will be fully stocked with beer, wine, and spirits, but there will be an emphasis on local sourcing that is true to Texas Tavern’s name.
“We are really going to highlight the Texas products from local craft [beer] to local distilleries,” explains Cargill. “We will carry a lot of higher-end products, but we really want to support and push the Texas products.”
Though the owners are variously involved in live music management and Kyle country showcase The Railhouse, Cargill says Texas Tavern will not be a venue. However, guests can expect the occasional set from acoustic duos or trios on a small stage.
Following the soft opening, Texas Tavern will be open Wednesday through Sunday, 11 am to 2 am.