About this Business
From Our Editors
Before opening a restaurant of his own, chef Blake Moffitt trained in kitchens across the globe, from Boulder, Colorado to Provence, France. At Blake's on Sixth Street, he draws on his international skill set to craft a menu of American dishes executed with typical French precision.
Tomato jam and sprouts crown Blake's turkey burgers, while slices of multi-grain toast bookend medleys of chickpeas, hummus, and lemon-marinated kale. But the sandwiches are only the beginning at this neighborhood lunch spot; Blake offers everything from short-rib pot pies to chilled soups that Texas Monthly simply calls "amazing." He even puts his distinctive stamp on breakfast with dishes such as pulled-pork hash and from-scratch biscuits smothered in sausage gravy.