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Old-World elegance with a modern Texan twist

Dine at the Commodore Perry Estate

Elevated dining in a welcoming Estate setting

Step through the Mansion’s ornate wrought-iron doors and be transported to an era when Texan businessman Edgar “Commodore” Perry and his wife Lutie presided over lavish Jazz Age soirées. Their intangible spirit lives on in the 10,800-square-foot Mansion, reimagined by acclaimed designer Ken Fulk as a glamorous social hub. Sip on craft cocktails and dine on a modern interpretation of Old-World classics in gathering spaces imbued with dramatic elegance and an unmistakable sense of time.

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Surrounded by the glamour of another era

Lutie's Garden Restaurant

Known for her lavish Jazz Age social gatherings and soirées, estate matriarch Lutie Perry and her convivial spirit live on, refracted through the fresh, whimsical lens of powerhouse designer Ken Fulk. Come here to connect over craft cocktails and snacks on an intimate date, or share family-style plates with a group of friends, all in an effortlessly glamorous setting tucked into formal gardens.

Hyper-local ingredients. Artisan flair.

Breakfast & Brunch

Whether you want to start your day with a healthy avocado-and-oat-milk smoothie or an indulgent fried chicken biscuit sandwich with a side of estate-smoked bacon, we’ve got you covered. No matter the choice, breakfast doesn’t get more beautiful than in our Garden Nook, covered in one-of-a-kind parrot-patterned wallpaper by Pierre Frey, and opening onto an intimate outdoor terrace overlooking the pool.


Inspired by Commodore and Lutie Perry’s European travels, husband-and-wife chef team Bradley Nicholson and Susana Querejazu give Old-World classics a modern Texan twist with hyper-local ingredients and a handcrafted approach. From the vaulted Solarium to the spacious Loggia overlooking a trickling fountain to the sun-splashed pool, the lunch setting is just as much a lure as the menu offerings.

  • Exclusive to Members and Overnight Guests
  • Lunch menu


As in a good friend’s country estate, meals at the Mansion are a relaxed affair. Dine on playful culinary mash-ups such as white sturgeon caviar on Texas toast or green corn hush puppies with truffles. At Lutie's Garden Restaurant, the ever-changing, seasonal menus spotlight local farmers and ranchers and reflect the chefs’ celebration of ingredients through preparation rooted in understated simplicity.

Meet Our Chefs

Executive Chef Bradley Nicholson

While Bradley Nicholson has cooked in top kitchens in San Francisco and Copenhagen, Texas will forever be home. “I am excited to return to Austin, where regional heritage and responsibly-sourced cuisine are truly celebrated,” he says. Nicholson served as chef de partie at Enoteca Vespaio and Vespaio Ristorante for two years before joining the Barley Swine team in 2011 as executive sous chef, where he worked with chef-owner Bryce Gilmore until 2017. Nicholson has also cooked at the three-Michelin-starred Benu in San Francisco and under former Noma chef Matt Orlando at Amass in Copenhagen, where he learned to forage and embrace a no-waste philosophy. In 2015, Nicholson was recognized in Zagat’s prestigious 30 Under 30 List.

Executive Pastry Chef Susana Querejazu

Susana Querejazu has worked her way through the pastry kitchens of some of Austin’s top restaurants, including Enoteca Vespaio, Vespaio Ristorante, Uchi, and Uchiko before taking on the role of executive pastry chef at Odd Duck and Barley Swine. Querejazu later embarked to San Francisco where she became the pastry sous chef at Quince Restaurant, followed by Saison, both three-Michelin-starred restaurants. She has also staged at the two Michelin-starred restaurant Le Meurice Alain Ducasse in the birthplace of patisserie: Paris, France. Querejazu was named an Eater Young Gun in 2016 and was nominated for a 2016 Culture Map Tastemaker Award for Pastry Chef of the Year.

Poolside Dining

Channel vintage Palm Springs as you settle back on yellow chaise lounges and tables, set under classic striped umbrellas, and arranged around the Estate’s large, oval swimming pool. Come for a refreshing dip followed by a glass of rosé and inspired pool “snacks” ranging from the popular Provençal-inspired Grand Aioli to carnitas tacos, all with the Mansion and sunken rose garden as the stunning backdrop, exclusively for members and overnight guests.

Taste of Auberge: The Estate Visits Bishop’s Lodge

Commodore Perry's elevated fare is heading to Bishop's Lodge in Santa Fe, New Mexico, for a weekend of unforgettable culinary and artful experiences. Executive Chef Bradley Nicholson and Executive Pastry Chef Susana Querejazu will join Bishop’s Lodge Executive Chef Pablo Peñalosa Nájera and Pastry Chef Erica Vining for a tasting menu, pastry class and lively brunch as we celebrate a weekend of exciting culinary experiences.

Saturday, February 18 | Pastry Workshop with Chef Susana

Executive Pastry Chef Susana Querejazu shares her craft during this engaging workshop. Gather in the SkyFire Private Dining Room for an intimate class, learning the arts of culinary pastries and baking.

Saturday, February 18 | An Exclusive Dinner Experience

Join us at SkyFire for an elaborate tasting menu, influenced by the native roots of both Mexico and Texas, in collaboration with Executive Chef Bradley Nicholson of Commodore Perry Estate and Executive Chef Pablo Peñalosa Nájera of Bishop’s Lodge.

Sunday, February 19 | Live Jazz & Electric Bites

Chef Susana’s famous bagels will make the menu as we gather for brunch and allow the pulse of in-residence jazz performers to enchant the experience.

The Talk of the Town

Lutie's Media Coverage
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Unforgettable Dining

Where modern glamour meets historic grandeur

Procured through specially cultivated relationships with local farmers and ranchers, husband-and-wife chef team Bradley Nicholson and Susana Querejazu take a personalized, handcrafted approach that ranges from dry-aging their own steaks to making their own soy sauce from Texan pecans.

Commodore Perry Estate Recipes

Let the aroma of freshly baked biscuits fill your home.

We love fresh vegetables from the Estate garden, but some foods take on a special taste when pickled.