What You'll Get
Choose from Three Options
- $62 for a three-course chef’s tasting menu for two ($120 value)
- $123 for a three-course chef’s tasting menu for four ($240 value)
- $183 for a three-course chef’s tasting menu for six ($360 value)
The Fine Print
Promotional value expires Mar 5, 2015. Amount paid never expires. Not valid for the purchase of alcohol. Reservation required. Limit 1 per person, may buy 5 additional as gifts. Limit 1 per visit. Valid only for option purchased. Dine-in only. No substitutions. Chef may add in additional items and menu changes. Menu items listed on offer will still be available upon request. Not valid 2/12-2/17. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Hudson's on the Bend
Jeff Blank and his kitchen crew like to joke that other cooks must suffer from a "fear of cooking." That's because, for the award-winning chef, cooking is a kind of alchemy—an ambitious experiment that is sometimes fated to fail. But when it works, Jeff and his Executive Chef Kelly Casey transform fresh ingredients, often plucked from local farms and ranches, into piquant dishes adorned with housemade sauces, such as tomatillo white chocolate, mango jalapeño, and bourbon vanilla praline. Behind the kitchen, a stone smokehouse infuses ostrich, rattlesnake, and venison meats with dusky notes, creating entrees that have won them recognition for the Best Wild Game Dish from readers of the Austin Chronicle.
Diners take in the gustatory array on a patio and in a garden gazebo, surrounded by vegetable plants, flowers, and trees wrapped in petite nodes of light. Even the rustic, upscale decor—characterized by soft candlelight, red tablecloths, and vibrant paintings along exposed-stone walls—has earned acclaim, finding favorable mention in the New York Times' travel guide.