Chef Ryan Hildebrand announced today that Hildee’s Dine-Inn, located in Wimberley, Texas will open its doors to the public on Thursday, March 31, 2022.

Hildee’s was built from the ground up on the corner of Winter’s Mill and FM 3237 and is situated on the backside of Blue Hole Regional Park. Hildebrand, known to many for his celebrated Houston concepts Triniti and FM Kitchen and Bar, will serve a menu featuring “seasonal and soulful” dishes and cocktails with locally sourced ingredients. The restaurant will be open Thursday through Sunday for lunch and dinner service; will serve dinner only on Mondays and will be closed on Tuesdays and Wednesdays.  Leading up to opening day, Hildebrand and the Hildee’s team will host a series of preview dinners with tickets available via Eventbrite.

Hildebrand hopes the restaurant will become a centerpiece of the community. “I became a chef because food brings people together,” says Hildebrand.  “We built Hildee’s from the ground up but I wanted it to feel like it had been part of the landscape of this community for years.  I’m looking forward to people gathering here around a table and enjoying our food and cocktails”

For this concept, Chef Ryan Hildebrand has reunited several members of the culinary family from his time as Executive Chef at Triniti in Houston. Chefs Pat Sommers and Caroline Gonzalez join the Wimberley kitchen as Chef de Cuisine and Head Pastry Chef, respectively. “It’s always a good sign when people who worked in your kitchen in the past are excited to return,” said Hildebrand. “It feels a little bit like we’re getting the band back together.”

The Menu

Ingredients will be locally sourced from the Wimberley community whenever possible from partners like Montesino Farms, EIEIO Farm, and Flying C Waygu Beef. Other Texas purveyors include Hi-Fi Mycology, Village Farms, Farmpatch, Nest Fresh Eggs, Barton Springs Mill, Texas Olive Ranch, and more. The tap wall will be full of local breweries from end to end and the spirit selection is a celebration of what Central Texas has to offer.

On the menu, guests can expect seasonal and soulful dishes with a touch of smoke. While the core menu of signature items will be available year-round, seasonal ingredients by local purveyors will determine specials. To kick off their meal at Hildee’s, diners can choose from shareable snacks and starters such as Brisket Burnt End Rangoons with Wild Onion Cream Cheese and Sorghum Sweet & Sour; Baby Back Ribs topped with a Red Beet Glaze and Sesame; Confit Tomato Pie with Farmer’s Cheese and Basil Salad; and House Smoked Salmon served with a Black Pepper Biscuits, Chive Cream and River Caviar.

For those in the mood for something light, the menu features soups and salads like the Roasted Broccolini and Beets with Candied Lemon, Manchego, Pistachios, Tahini Vinaigrette, and Toasted Bread; or the Red Tortilla Soup made with Pulled Chicken, Roasted Corn, Cucumber and Radish Pico de Gallo and Goat Cheese.

For a heartier selection, look to the mains for highlights like the Smoked Brisket Slab with mushrooms and Texas Pecan Macha; and Spring Vegetable Ratatouille served with mustard green potato cakes and Spiced Texas Pecans. Sandwiches and Burgers consist of classics with a twist such as the Hildee’s Burger made with Smoked Cheddar, Tomato Jam, Candied Bacon, Shredded Lettuce, Minced Onion and Hildee Sauce on a Potato Bun; and the BSLT with Bacon, Hot Smoked Salmon, Lettuce, Tomato, and Everything Bagel Spread.

 Choose between sides like Leek and Potato Salad; Broccoli and Peanut Salad; and Blue Corn Grits with Goat Cheese.

The last is certainly not the least twitch Hildee’s dessert menu featuring selections such as Salted Chocolate and Caramel Bars; Malted Pecan Pie; and the Seasonal Galette.

Hildee’s take on cocktail classics is displayed on the drinks menu with the sweet and spicy La Vida Picoso Margarita, A fine infusion of strawberry and serrano; the Classic Mezcal Margarita with a house-smoked salt on the rim; the Old Fashioned Oak made with Treaty Oak Ghost Hill Bourbon and citrus-infused syrup; the Boerne Bloody crafted with Western Son Vodka, aged jalapeno Boerne Brand Texas Hot Sauce and pickled veggies; and the Mule Skinner Blue, a nod to the craftsmanship of Mule Skinner Pack Rigs, featuring Western Son Blueberry Vodka, Ginger Beer Rambler Sparkling Water, fresh mint and Blueberries. Locally sourced beers will be available on tap and the wine selection will be all world.

The Space

The space was designed by Jay Knowles of Maker Architects. The exterior balances warm, natural materials with steel industrial framework and the pitched tin roof, Douglas fir cladding, stone masonry, and airy breezeway evoke a rural dance hall feeling. The interior bar and dining room area is approximately 1,000 sq ft with an additional 1,000 sq ft of seating in the outdoor patio. Hildebrand commissioned a mural for the dining room by artists M. Brady Clark of Brisket Country, who doubles as the concept’s graphic designer, and Sarah Blankenship, known for her work in the Austin area. The bartops were created by Jesse Brown, owner of Dean Contracting Roofing in Kyle, Texas. The back of the house features smokers by Houston-based Pitmaker, BBQ Pits, and a live-fire table from Mule Skinner Rigs of Bristol, Texas. In the outdoor area, children will enjoy a custom steel and wood playscape designed by Adamson Brothers Design, equipped so kids can climb, jump, swing, and explore with a rock wall, swings, ladders, and a slide.

Hildee’s Dine-Inn Preview Dinners

Before Hildee’s opens its doors to the public the team is hosting a series of dinners to showcase their farmer and purveyor partners and refine the menu as well as offer a preview of the space to the community.  Each night’s festivities will start with cocktails from 5:00 – 6:00 pm and dinner from 6:00 – 8:00 pm. The experience will include four courses served family-style, a half-off full cash bar, and special complimentary offerings. Tickets can be purchased via Eventbrite and space is limited.

March 6th and 7th are sponsored by Still Austin who will be on-site for an evening of Still Bourbon barrel smoked bites and cocktails.

March 13th and 14th are Farmer’s Nights, where the spotlight will shine on local ingredients featured in the Hildee’s menu.

March 18th and 19th will be menu previews of what’s to come on opening day


While opening day will serve dinner only, the restaurant’s regular hours of operations are as follows:

●      Monday (dinner only) 3:00 – 10:00 pm

●      Closed Tuesday – Wednesday

●      Thursday – Sunday (lunch and dinner) 11:00 am – 10:00 pm

●      Happy Hour Monday, Thursday and Friday, 3:00 – 6:00 pm

Hildee’s is located at 14111 Winters Mill Pkwy in Wimberley, TX.

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