At Lutie’s, nestled in the Commodore Perry Estate, indulge in a dreamy garden setting with exquisite New American dishes and inventive cocktails that redefine farm-to-table dining.
Located at Commodore Perry Estate, Auberge Resorts Collection, 4100 Red River St, Austin, TX 78751 Get directions
$$$$$ · Menu
"All of the desserts at Lutie’s are excellent, but we especially love the kouign-amann ice cream. It’s rich and creamy, with chunks of the sweet, buttery pastry inside. Think of a Dairy Queen blizzard that went to pastry school in France. The whole thing gets drizzled with beeswax creme caramel, then crowned with a cute mini kouign-amann perched on top like a little hat." - nicolai mccrary
"When to get it: Wednesdays, 5-10pm Lutie’s garden scenery is pretty Versailles-ish, making this one of Austin’s swankier Happy Hours. It's advertised as a "'til supplies last" situation, which means you should probably show up on the early side. Between 5-6pm, there are also drink specials and a few other discounted appetizers." - matthew jacobs, nicolai mccrary
"Lutie’s looks like Alice in Wonderland’s swankiest garden. You can order à la carte, but the setting calls for maximal glamour and minimal decision-making. To that end, the tasting menu helps avoid an unthinkable debate between scallop crudo and blue crab custard. This is an especially apt place for a romantic date night, and Lutie’s single best dish—ice cream loaded with chunks of kouign-amann pastry—will send you out on a sugar high. Price: $125-195 per person depending on that night's menu" - nicolai mccrary, matthew jacobs
"Commodore Perry Estate, a luxurious resort in Hyde Park, features elaborate landscaping with perfectly tended lawns, trees, and flowers. All of this natural beauty can be found front and center at Lutie’s, the hotel’s restaurant, from Austin chefs Bradley Nicholson and Susana Querejazu. The hyper-seasonal menu offers Texas-raised meat and fresh seafood. The vegetable and fruit dishes — think cherry tomatoes and sweet peppers with creamy cheese, the green dish with peak-season vegetables and savory broth, and Texas camembert that’s grilled with pickled cherries — deserve particular attention. Its cocktail list emphasizes Texas ingredients — grapefruits, pecans, herbs — all included in expertly crafted drinks." - Taylor Tobin, Eater Staff
"Located at the Commodore Perry Estate Hotel, this restaurant is led by chefs Brandley Nicholson and Susana Querejazu, offering a blend of culinary delights with a focus on seasonal ingredients." - Brittany Britto Garley
