An Escape from the City at Lutie’s Garden

Emma Cain

Lutie’s Garden Restaurant is a beautifully tucked away contrast from the industrial area of Red River and East 41st Street. It is located in the Commodore Perry Estate which is adorned with lush gardens, fountains, roses, and hedges which gives the property a feeling like you’re walking on palace grounds. The estate is now a mix between a 53-room hotel and social club. It is a historical building that was originally built in 1928 for Commodore Perry and his wife Lutie. It originally served as a residence for the Perry’s but since then has been multiple schools. Now the Commodore Perry Estate is a hotel that houses the restaurant Lutie’s and is a must visit Austin stop.

The Dining Room

Lutie’s dining room is gorgeous with ferns hanging from the ceiling, chandeliers, and gold accents, and the patio is just as nice, overlooking the gardens. The food and drinks are outstanding, honestly one of the best meals I’ve had in my life. Their executive chef Bradley Nicholson has cooked everywhere from Barley Swine to three-Michelin-starred Benu in San Francisco and under former Noma chef Matt Orlando at Amass, in Copenhagen. He has mixed his knowledge of foraging and responsibly sourced cuisine with his hometown in Mississippi. Chef Bradley has combined that with Austin notes into an outstanding menu. I highly recommend checking out Lutie’s.  

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The Cocktails

We tried three of the cocktails on their list. The Indigo Kick is fruity and on the sweeter side with vanilla infused Ketel One, blackberry basil shrub, local honey, ginger beer, and lemon. This was my personal favorite. The Provençalita is light and citrusy with Lalo Tequila, Lillet, sparkling wine, lavender, herbs de provence, and lemon. Lastly, the Perry’s Gold is more smokey and spiced with Ron Zacapa 23, El Dorado 8-year, coconut ginger syrup, cardamom bitters, and lime. It came out with an ignited cinnamon stick as the garnish which was really unique and smelled amazing.  

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The Main Course

We started our meal out with a crudo. It originally was supposed to be snapper but was switched to a scallop crudo, and we were not disappointed. The fresh scallops are paired with pickled ramps, fresh strawberries and a citrus dressing. I have tried a lot of ceviche and crudo in restaurants around Austin and this is one of the best. It is beautifully balanced with the tart ramps and sweet strawberries and finished with flakey salt.  Next, we had the Estate Bread that came out with brown and cultured butter beautifully layered in stripes. The bread was warm and soft on the inside and salty and crunchy on the outside. I wish I had ordered more to take home.  

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