"Statesman critic Matthew Odam made the drive out to visit Tillie’s in Dripping Springs, and despite some stumbles, he ultimately deems it a “standout.” As expected from a restaurant by antiques dealer Whit Hanks, Odam notes the space exudes an “eclectic, no-expense-spared elegance.” On a first visit, Odam raved about the food from executive chef Brandon Martin, an alum from Odd Duck and Barley Swine, calling out the carnitas tostadas, a dish of beets and Brussels sprouts, and a well-crafted drink, as well as his entrees: However, on a second visit, he described a “lean shoe leather cut of coffee-rubbed wild boar” and frantic service. Things improved again during lunch, with Odam naming the cheeseburger with pimento cheese and smoked onion jam a favorite, and then brunch, where he favored French toast and a green curry bowl." - Erin Russell
