DINE AT THE COMMODORE PERRY ESTATE
A modern interpretation of Texas heritage cuisine
Cuisine rooted in Texas heritage
Starting with produce picked fresh from the estate’s own gardens, and 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 to Texas heritage cuisine that ranges from dry-aging their own steaks to making their own soy sauce from Texan pecans.
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Lutie's
Unforgettable Dining
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.
- Brunch Saturday & Sunday 11:00 AM to 3:00 PM
- Dinner Nightly 5:00 PM to 10:00 PM
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.
Craft and Communal Cocktails
Connect over a fun and festive program of communal cocktails served out of heirloom punchbowls, and exacting tipples crafted with house-made syrups and bitters. Natural wines, Texan craft beers, and a carefully curated collection of rare and vintage liquors, digestifs, and spirits round out the selections.
Sustainable Seafood
With more than 90 percent of the world's fisheries either fully fished or overfished, serving seafood sourced in environmentally-responsible ways is more important than ever. Lutie’s is committed to only serving sustainable seafood, largely from the Gulf Coast, and is taking the necessary steps to become one of only a handful of restaurants in Texas to earn a coveted James Beard Foundation “Smart Catch Leader Restaurant” seal.
Learn natural gardening tips and techniques
Join our resident garden expert to learn the secrets to making your garden flourish without chemicals.
