With Vista’s nose to hoof and whole plant concept, Chef Stiver builds his menus around the bounty of fresh produce harvested from our onsite farm, orchard and apiary. Proteins are sourced from sustainably raised animals in Central Texas.

Chef Andrew

Foraged ingredients from the Vista property star in seasonal dishes. Anything we don’t serve fresh, we pickle and preserve. We compost our leftovers and food waste to reuse in our farm and landscaping.

Chef Stiver works side by side with Vista’s Brewmaster and Farmer and our warm & knowledgeable staff will help guide your menu selections to pair dishes with the beer styles on tap.

The heart of our beer garden service is a wood-fired grill with hot and cold smokers. We incorporate the aromas and flavors of Vista’s beer, and our dishes are designed to pair perfectly with what’s on tap.

Each week, our menu will have the same basic structure, and we’ll vary the specific offerings with the proteins and vegetables seasonally available and fresh in Central Texas. Craft your own casual meal or picnic experience with a mix of small plates and larger platters.

Root veggies

We are restoring part of our pasture, grazed over the past 50 years, to farmland once again. If you look at satellite imagery of Vista, you can still see the berms and swales from the original farmers, which we plan to utilize once again in our sustainable farming practices. We are planting a fruit orchard, annual & perennial vegetables plots, herbs and berry patches to supply our restaurant and unique beer recipes. Our 16-hive apiary pollinates our fruit and wildflowers and supplies our plates and glasses with delicious honey. Before long, laying chickens will become a part of the system. A robust compost program completes the cycle – from farm to table, and from table back to farm.

Kent at work
News & Updates

Get fresh and delicious news in your inbox

Brewery Cabin News

Opening April 20, 2018