I was invited to Austin for the opening of The Driskill Grill. The two-day visit, hosted by MML Hospitality, unfolded as an immersion into the restaurant group’s distinct approach. I stayed at the storied Driskill Hotel, wandered between MML properties (including Pecan Square Cafe and Rosie’s Wine Bar), took a boat across Lake Austin for lunch at Ski Shores Cafe, and browsed beautiful retail destinations like ByGeorge and Westside Market.
The centerpiece of the trip was dinner at the newly reopened Driskill Grill, a reimagining of the historic steakhouse tucked inside the 139-year-old hotel. Led by Executive Chef April Bloomfield (her first venture in Texas), the restaurant brings an ingredient-driven approach to a classic Texas steakhouse stage, while carefully preserving the spirit of one of Austin’s most beloved dining rooms. “Bringing The Driskill Grill and Bar back to life in Austin has been about honoring a room with real history while giving it a new kind of energy,” says Bloomfield.
My evening began downstairs at The Victorian, the hotel’s live music venue, before our group made its way upstairs to The Driskill Grill for dinner. The dining room felt collected rather than themed, honoring the hotel’s history while embracing the confidence of a modern American steakhouse: oxblood reds, warm brass, dark woods, crisp white linens, leather banquettes. It struck a balance between refinement and ease, where nothing felt precious despite every detail being thoughtfully considered.
My illustration isn’t simply documenting a meal; it captures the choreography of the evening. Across the table, a New York Sour appeared—crowned with a red wine float and a personalized Driskill ice cube that immediately earned a place in my sketchbook. Dinner unfolded almost like a stage production. A dramatic wedge salad landed at the table. Fried avocado with crisp kale became one of the night’s biggest surprises. Tuna carpaccio, whole butterflied branzino, Thai-style crab fried rice, creamed corn, broccolini, tomatoes, twice-baked potatoes, and beautifully carved prime rib continued the performance. But perhaps the evening’s greatest entertainment wasn’t the food itself; it was the people serving it.
Our carver narrated each slice with the timing of a seasoned performer, announcing, “And now for the big reveal,” before presenting the finished plate and asking, “What is the king without his crown?” as he crowned the dish with a Yorkshire pudding. Later, a dessert cart appeared carrying immaculate cakes and pies, each introduced with equal enthusiasm.
