- $13 for $20 worth of sustainable American cuisine for two, valid Tuesday–Thursday
- Click to view the menu
Cook & Collins
When designing the menu at Cook & Collins, Chef Jared Estes kept his mind focused on sustainability and his heart focused on home. Locally sourced and often organic, his dishes feature free-range chicken, grass-fed beef from Black Hill Ranch, and Texas buffalo from Wild Rose Ranch. But the fact that these dishes take a low-impact approach to the environment doesn't mean they aren't fun. A veteran of the US Air Force, Chef Estes brings a fresh approach to cooking, drawing heavily from American comfort foods to make explosive and indulgent dishes such as ahi tuna with chilled rice noodles, kimchi, pickled shiitake, and brussels sprouts, bacon-wrapped buffalo meatloaf, or sweet-potato ravioli topped with whipped goat cheese. Washing all these down are wine, craft beer, and handcrafted cocktails—all of which seem right at home on the outdoor patio or amid the exposed brick walls, eclectic mirrors, and candle-laden shelf sculptures of the dining room.