New eats coming to Cypress Creek

“The creek is the star of the show,” says Molly Bowen, one of the owners of Creekhouse Kitchen & Bar that’s scheduled to open next month.

“This is the most beautiful spot on the (Cypress) creek and we want people to come and enjoy,” adds Molly.

Creekhouse was built with Cypress Creek in mind. In case the water rises — as it has been known to do at times — there are large garage-type doors that will allow the water to flow through. Tables will be bolted down. The bar area is raised with heavy metal mesh around the base so high water can go right through the structure.

Because of the restaurant’s sensitive locale on the creek, the city was heavily involved in the planning. “We had to do a lot of things not to impede the flow of water,” says Molly. Adds Partner and Executive Chef Mark Grimes, “The city has been really helpful. We wanted to do the right thing as much as they did.”

There’s a 28-foot outside bar overlooking the creek and plenty of outside seating. “There’s a good balance of inside and outside,” says Mark.

The cuisine is what they call “elevated Hill Country.” Mark explains: “You find something familiar and then add a couple twists — things that won’t scare people away.”

Diners will find influences from all over Texas on the menu. There’ll be some Tex-Mex, some Creole and some barbecue with a touch of “Austin sophistication” thrown in. “It’s almost like a tour of Texas,” says Mark.

Brisket ramen

The extensive menu features dishes such as Hill Country Brisket Ramen, New Orleans-style barbecued shrimp with blue grits and Mexican street tacos made with diced filet, chicken or brisket.

The shell of the building at The Quarter has been standing empty for quite some time. The group of seven local investors began the interior work back in January. They have weathered COVID and the rising cost of building materials and expect to open in mid-July.

At about 4,000 square feet, Creekhouse will be one of the biggest restaurants in Wimberley. It will have seating for 140 people and 88 of those chairs will be inside. The rest of the seating is at the bar overlooking the creek or scattered around the grounds. There will be an area for private parties that can handle 24 or so people.

There’s a “silo bar” outside that will serve drinks and also offer early-morning breakfast sandwiches to folks who want to grab a quick bite on the way to work.

With the scheduled opening about a month away, workers are buzzing. The state-of-the-art kitchen is taking shape, the deck of the outside bar is being hammered into place and the silo bar — complete with a big bottle cap on top — is out front, a kind of welcoming structure.

“We were concerned for a minute, but now we feel like we are in really good shape.” explains Molly.

Eventually, Creekhouse will employ about 60 people, that includes 28 in the front of the restaurant, 18-20 in the kitchen and eight managers. Most of the hiring has been completed. They hosted a job fair recently and had a good turnout, says Mark. Service will be stressed. The training manual runs a couple hundred pages. “My goal is to have great food and great service,” says Mark.

Waiting on sewer

The main sticking point now is how quickly Creekhouse can hook into the new sewer system. The owners have contingency plans in case the sewer is not up and running by mid-July. “We have already hired people. We are committed,” says Molly. “We have to open.”

The prices start around $9 for snacks such as Chicken Tinga Flautas and Pork Rind Nachos. Appetizers — like Creole Blue Crab Fingers and a Southern Charcuterie — are in the $11-$15 range. Burgers and sandwiches will go for $10-$15. “If you want something a little nicer we offer that as well,” says Mark.

Entrees include trout, ancho chili-rubbed filet and verde chicken enchilada casserole.

There will be plenty of vegetarian and gluten-free items on the menu. There’s also a weekend brunch planned.

The bar will offer a wide array of Texas wines and beers as well as craft and classic cocktails.

Mark brings a lot of experience to Creekhouse, having opened more than 100 restaurants all over the country during his career. Creekhouse is special, however. After moving frequently and with his kids now in college, Mark and his wife Kimmie decided they wanted to make Wimberley their home. They purchased a house here and don’t plan on leaving any time soon.

The other partners who make up the WTX Hospitality Group all live in the area: Molly and her husband Micah Bowen, Jessica and Will Baldwin, Kelli Worthington, Brent Hamilton and Marshall Kenderdine.

With tourist traffic in Wimberley growing, the owners are anticipating a brisk business. But their philosophy is pretty simple. Says Molly: “If we can make the locals happy, we will make the tourists happy too.”