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.
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.
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.