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About

Established in 2014 with the completion of the resort’s club house, The Grill has been relaunched in 2018 with a new concept designed to excite our property owners, resort members, guests and the local community alike. With the hire of our new Executive Chef Brandon Douglas Smith we have turned a new chapter in The Grill’s story. Located in the beautiful Texas Hill Country, The Grill is a farm-to-table steakhouse that uses our signature wood-fired grill to create beautiful and delicious food sourced from top produce and meat suppliers. Our very own restaurant garden is in the planning stages by our resort’s landscaping team and will be providing seasonal produce to the kitchen once ready for our first harvest.

Our Cuisine

The Grill’s offerings are inspired by the New American Cuisine with Texas influence and a focus on wood-fire grilling and sustainable sourcing, including from our own restaurant garden. Our signature dish is our wood-fired grilled steak – a Texas classic. The aroma of mesquite and oak wood fire meanders subtly through the resort in what we immediately coined as the new signature smell of the resort. Chef Brandon and his team continue to expand the menu with house-made creations from our own pastrami, to freshly ground burgers to sauces and fruit pies. Our cuisine is designed to deliver a joyful culinary experience to our guest’s, exploring classic dishes married with new influences. Enjoy!

Chef Brandon Smith

Brandon Smith was born and raised in Flint, Michigan, USA and became interested in the culinary arts at a young age, thanks to his grandmother, who was an avid cook. At the age of sixteen he started working for restaurants and was exposed to different cuisines and styles, also working for banquets and in catering. The cooking inspirations of his youth turned into professional aspirations when Brandon moved to Scottsdale, Arizona where he enrolled in Scottdale’s culinary school “The Cordon Bleu”. At that same time Brandon also started working for Guy Villavaso and Larry Foles, where he trained in every restaurant role. Over the following thirteen years he opened several restaurant locations in Scottsdale, San Antonio, and Austin and after eight years as sous chef at the Roaring Fork in Austin, Texas was promoted to Executive Chef.

In early 2018, Chef Brandon was offered the Executive Chef position at The Hideout Grill at The Hideout Golf Club & Resort in Brownwood, Texas to bring his expertise, passion and personal style to our beautiful golf resort in order to take the restaurant into a new direction. He has accepted his new role and we are proud to launch our new farm to table Texan steak house concept with its signature wood fire grill preparation, focus on local products and creative reinterpretations of classic recipes.

Following one of his other passions, Smith has also worked for several years as an intern for the American Genre Film Archive in Austin, Texas, where he helped preserve film.


Hours of Operation

MON - THUR

8am - 9pm

FRI & SAT

7am - 10pm

SUN

7am - 9pm