The predominantly outdoor layout of Texas ranch-inspired Contigo consistently draws a steady evening crowd—even when summer temps are well over 100 degrees. With a chef-driven stable of cocktails and a creative southern comfort-meets-contemporary-American menu from chef Andrew Wiseheart, it's easy to understand why. House-made pigs in a blanket, the gooey cheddar-filled grilled cheese sandwich on brioche, and the cast iron sautéed okra with jalapeño and walnuts are
among top menu picks. Among the varied list of weekend brunch offerings include baked pastries, house-cured bacon and ham, salted-caramel hot chocolate and classic buttermilk biscuits and Texas gravy.