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Hudson's on the Bend
Hudson's on the Bend Review
About 20 mi outside downtown in a beautifully restored and landscaped stone ranch house overlooking a bend in the road near Lake Travis, Hudson's has been the place to dine on wild game in Austin since 1984. Owner/chef Jeff Blank and executive chef Robert Rhoades are kings of imaginative, gutsy cuisine, serving serve up exotic, unique, seasonal dishes such as pistachio-crusted diamondback rattlesnake cakes with chipotle cream sauce, venison prosciutto–wrapped seared sea scallops topped with sturgeon caviar, wild boar three ways—scaloppini, sausage, and taquito (a thin, rolled and fried enchilada)—and espresso-, chocolate-, and chili-rubbed smoked elk backstrap (loin cut) topped with crab. Despite the hefty price tag, Hudson's is a fun, unpretentious place. There's an extensive wine list, including half bottles. Six-course tasting menus are available ($140, or $200 with wine).
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