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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Unforgettable Dining
Where modern glamour meets historic grandeur
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 that ranges from dry-aging their own steaks to making their own soy sauce from Texan pecans.
Hyper-local ingredients. Artisan flair.
Estate Cocktails
Get into the spirit of the Mansion’s extraordinary setting with craft cocktails named after famous estates. Take in the afternoon’s last rays of sunlight on the airy Loggia while sipping a sparkling Wrigley cocktail. Sink into deep conversation in the oval book-lined Library, while enjoying an Arden, prepared with single-barrel bourbon. Or gather around a crackling fire in the Living Room with the Hearst, a pecan-infused cognac drink.
Lunch and Dinner
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. Dine on playful culinary mash-ups such as white sturgeon caviar on Texas toast or green corn hush puppies with truffles. As in a good friend’s country estate, meals are a relaxed affair and can be taken in any number of spaces: the handsome dining room with its hand-painted paneling, vaulted Solarium, sun-filled Loggia or spacious Terrace overlooking a trickling fountain and lush grounds.
Breakfast
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.
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, round 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.
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Surrounded by the glamour of another era
Lutie's | Opening early 2021
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.
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.
Commodore Perry Estate Recipes
Let the aroma of freshly baked biscuits fill your home.
