James Beard Award–winning chef and Father of Southwestern cuisine crafts a unique menu of contemporary Texas fare.
Tapas such as freshly made paella in saffron rice, Spanish cheese and cured meats, and four types of sangria with nightly entertainment
Chefs whip up rolls with classic and creative combinations, including ones with marinated sliced beef and crawfish
Bone-in USDA Prime fillets, Kansas City strip steaks, and savory sides such as creamed spinach or mashed potatoes with roasted garlic