About

Our

Story

Restaurant and Lounge;
MON-THURS 11a-9p
FRI 11a-11p (kitchen closes at 10p)
SAT 5p-11p (kitchen closes at 10p)
SUN 10a-2p (not open for dinner)

Pavilion
Thurs-Sun 11a-9p


Fresh ingredients with a texas flare!

OUR STORY
We love our home in the Lake Travis area outside of Austin and are excited to bring upscale casual dining with a Texas flare with our restaurant and lounge, plus a fun patio experience on our outdoor pavilion! Chef Wayne Brooks, formerly executive chef at the University of Texas Golf Club and a top-ten winner of the Chaine des Rotisseurs national Young Chef competition, brings fresh, Texas-inspired food built on the pillars of high-quality ingredients and impeccable service. We have a seasonal menu showcasing responsibly raised meats and farm-fresh vegetables, cooked in a style that lets the ingredients shine. Texas Street Grill has become home to a community of foodies and locals alike who appreciate the spirit of culinary adventure and our welcoming atmosphere. As always, we’re kid-friendly and welcome your furry companions at our outdoor pavilion!

CHEF BROOKS
chef & owner

Restaurants are something that I have been in love with from a very young age. I was born and raised in Boulder Colorado and was fortunate enough to have my Grandmother living a few houses down from me. She was an excellent cook and loved cooking for me and my friends. We would often meet up at her house after school and on Sundays to enjoy whatever she had been cooking that day. I fell in love with not only the smells and flavors but also how a meal would bring people together for a good time. It was then that I decided I would become a chef and open my own restaurant.

After graduating from high school, I took a job in downtown Boulder at 14th St Bar & Grill. I worked there long enough to gain some valuable experience, get a taste of the restaurant life and get accepted to the Culinary Institute of America in Hyde Park NY. While attending school at the CIA I really began to fall into my own with an externship at the Amelia Island Plantation in Fernandina Beach, Florida with French Chef Jackie Burette. Under Chef Burette and his culinary team, I learned a multitude, preparing me to return to school earning my bachelor’s degree in 2002. After graduating, I went to work with Chef Scott Cohen at La Mansion del Rio Hotel in San Antonio, Texas. During the 6 years I worked for Chef Cohen I was fortunate enough to compete in the Chaine des Rotisseurs Young Commis Competition. After winning the local contest I went on to win the regional contest competing against contestants from Texas and 6 other states.

In 2008, I was brought on by the University of Texas Golf Club as their Executive Chef, and my first task was to open the brand-new clubhouse. This was an amazing opportunity as it gave me the chance to gain valuable experience, get to know the wonderful people of Steiner Ranch and further expand my culinary expertise. Once opened, we continually refined our program to keep up with the members’ tastes, preferences and current trends. As Food and Beverage Director/Executive Chef, I was able to continue learning while fostering the personal relationships with the wonderful members of the UT Golf Club. After a couple more years I decided it was time to open my own restaurant, Texas Street Grill, along with local partners to highlight the Texas flavors we all love with fresh ingredients. Our newly renovated restaurant & lounge boasts a brick oven, local craft beers, and a gorgeous outdoor pavilion. We’re working hard to solidify our status as a local favorite and can’t wait to serve you!