Lonesome Dove Austin

Tim Love is a badass!  He’s known throughout Texas and the culinary world for his colorful personality, his signature spin on western cusine, and his business savvy making him the one of the most successful restaurant entrepreneurs in the United States.  As executive chef and owner of  the original Lonesome Dove Western Bistro in Ft. Worth, Woodshed Smokehouse, Queenie’s Steakhouse, Love Shack, and White Elephant Saloon, chef Love’s dishes have earned popularity his bold use of flavors with wild game and wood fired cooking skills.  After opening the original Lonesome Dove in Fort Worth 15 years ago, chef Tim Love has opened his second flagship, Lonesome Dove Austin, located downtown on Colorado Street in the old Kenichi restaurant building.

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INTERIOR

Lonesome Dove was designed by Joel Mozersky, together with Dick Clark Architecture.  As you enter the restaurant you’ll immediately notice the warm, Western aesthetic with industrial accents, as the dynamic space comfortably seats 150 patrons at luxurious finished pine wood tables.  The tables are draped with cowhide covers, while natural leathers make up the booths and chocolate-colored suede and antique brass detail the chairs and bar stools. The overall ambiance is one part luxury dining and one part trophy room as you’ll find see Tim Love’s prize Taxidermy from his personal collection displayed tastefully throughout the space.  The room is lit with large circular, double-tiered chandeliers that hang from exposed steel beams and the 20-seat bar features a 40-foot bar top made with just two cottonwood trees.

A private dining room, available for more intimate events, is ideal for parties up to 30 as the space is kept at cellar temperatures and guests are given shawls and suede vests to dine in Texas-style comfort. The custom light fixtures feature bleached deer antlers, linen, and steel.  Don’t mistake the beautiful design as a cheesy knock off of any national chain-based steakhouse. The restaurant avoids any signs of cheap, gimmicky western disorganization.  It’s sophisticated, upscale Texan charm is elegant, yet casual.

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EAT

Lonesome Dove highlights both classic and new, with Austin-inspired dishes that showcase Love’s creative use of bold flavors, wild game, and signature wood-fired cooking techniques along with a vastly diverse wine menu.  The dinner menu is a wild game meat lover’s fantasy that’s authentically Texan.  It’s divided into several sections, beginning with Love’s proprietary Wild Game Fettine, featuring a selection of cuts, spit-roasted over open mesquite fire.  Flavorful wild proteins such as Duck, Rabbit-Rattlesnake Sausage, Pistachios, and Quince; Elk, Pork Spinalis, Huckleberries, and Black Garlic; and Lamb, Quail, Texas Herbs, and Citrus-Chili Paste.  The Fettine is followed by first, second, and main course offerings, as well as Hand Cut Steaks and sides.

COMPLIMENTS OF CHEF TIM LOVE

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Wild Game Fettine Trio

Features Duck rabbit-rattlesnack sausage with pistachios and quince. Elk, pork spinalis, huckleberries, and black garlic. Lamb, quail, Texas herbs, and citrus-chili pasta. A trio of meats spit-roasted over open mesquite fire.

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FIRST COURSE

Wild Boar Ribs

Lonesome Dove BBQ Sauce, Pickled Chilies, with a side of Two Deviled Gulf Coast Blue Crabs, Lonesome Dove Hot Sauce.  Perfectly tender, flavorful, fall-off-the-bone ribs and delicious deviled Gulf Coast Blue crabs was the perfect way to wet our appetites.

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SECOND COURSE

Farro “Congee”

With Kale Pesto, Cherry Tomatos, Guanciale, Citrus-Herb Salad, and a Cured Egg.

 

Shaved Vegetable Salad

With Smoked Tomato-Walnut Viniagrette and Maytag Blue Cheese.  Light, refreshing and flavorful with the slight pungency of blue cheese.

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THIRD COURSE

Elk Loin

With Hen Of The Woods, crispy collard greens, salsify, and candied grapes. The rich and flavorful wild game protein finishes beautifully with the unique sweetness of the candied grapes.

 

 

Roasted Garlic Stuffed Beef Tenderloin

This signature dish comes with a side of Western Plaid Hash and Grilled Asparagus, it’s a beef lovers wet dream!  Cooked medium-rare, the beef was perfect, almost melting in my mouth. The big, thick cut is perfectly seared on the outside, and a buttery, medium-rare inside with large roasted garlic cloves.  It stands atop a mound of shredded red and green cabbage and peppers, with crunchy matchstick fries.

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Chef Tim Love

 

419 Colorado St,

Austin, TX 7870.  

512.271.2474 

lonesomedoveaustin.com

 

Lunch | Tuesday-Saturday 11:30 a.m. to 2:30 p.m.;

Dinner | Monday-Thursday 5 to 10 p.m., Friday-Saturday 5 to 11 p.m.