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Hudson's on the Bend Restaurant Review: From start to finish, it’s an experience of indulgence at this Hill Country cottage by Lake Travis. Appetizers like rattlesnake cakes with a biting chipotle cream or seared foie gras on maple cornbread with strawberry and balsamic glazes only whet the palate for more sumptuous entrées. Wild boar, quail and other game rarities are dressed up with subtle, seasonal flavors. One may find an entrée of spiced and smoked elk backstrap topped with blue crab and lime-chipotle “beer blanc,” or pheasant breast stuffed with cilantro pesto. Classics such as Black Angus steak, braised lamb shank, and the signature hot and crunchy ruby rainbow trout are slightly less adventurous crowd-pleasers. Another sure bet is to go with chef Kelly Casey's tasting menus. For the ultimate carnivore's feast, opt for Hudson's mixed grill. Finish with Grand Marnier cheesecake for dessert. The wine list --- nay, wine book --- is filled with old-world and new-world treasures; we’re particularly fond of the Spanish blends, especially when dining on game.