James Beard-Nominee Chef David Bull Leaves Austin to Open a Restaurant in Mineral Wells | Eater Dallas
"Chef David Bull's Mineral Wells outpost delivers the town's most elevated cuisine, moving beyond the area's burger, barbecue, and taco staples with sophisticated presentations and layered textures. Sampled pre-opening dishes included blistered shishito peppers with miso sauce; a brisket-and-burrata board with jalapeño-peach jam, brisket marmalade, and grilled bread; a Farm to Market Salad of butter lettuce, zucchini, cucumber, corn, basil, and feta; and a braised beef short rib served atop two preparations of sweet potato with pickled mustard butter and wilted greens — all indicative of a kitchen intent on playing with textures and complex flavor combinations. The menu emphasizes wellness (vegan, vegetarian, and gluten-free options) and deep local sourcing, features a standout nonalcoholic wellness shot built on fire cider (turmeric, ginger, black pepper, cayenne) mixed with fresh juices and herbs, and aims to serve both hotel guests and the wider community while partnering closely with nearby producers for proteins, produce, cheese, mushrooms, and desserts." - Courtney E. Smith
