Austin on the Hoof

Rounding up the Austin steak house scene

Backstage Steakhouse & Garden Bar

21814 Hwy. 71 W., 264-2223

Sunday, Tuesday-Thursday, 5-9pm; Friday-Saturday, 5-10pm (during summer, the restaurant is also open Monday, 5-10pm, and Friday-Saturday until 11pm)

The low-slung, unassuming building perched way out on the western edge of Travis County belies a restaurant of notable caliber. Longtime Austin chef Raymond Tatum (formerly of Jeffrey's and Jean-Pierre's Upstairs) has landed at this homey, reasonably priced Hill Country eatery, and is admirably spicing up the lake dining scene. Start the meal with one of Tatum's inventive and bold-flavored appetizers – a Jalapeño Corn Cake With Crawfish and Gorgonzola Remoulade, accented by mustard and chile sauces ($6.95), or Crab Cakes With Jicama and Spicy Butter Sauce ($7.95).

In terms of steak, the Backstage offers the standard cuts, from fillets to porterhouses. The steaks here are all prime beef, simply seasoned with salt and coarse-ground pepper, then grilled. Our rib eye and New York Strips (both $20.95) were impeccably cooked, if slightly tough. Each steak comes with a choice of two side dishes. Sides include crispy shoestring onion rings, gorgeous baby greens salads, sautéed mushrooms, and satiny whipped potatoes. But the Backstage is more than a steak house – it's a darn good restaurant – and so it seems a shame to limit oneself to steak when visiting. Try their Miso-Crusted Sea Bass, or their Herb-Roasted Chicken With Lime Cream. I regret not sampling the sturgeon special that the kitchen was preparing the night we visited. Save room for one of their delicious house-made desserts, such as coconut buttermilk pie or silky crème brûlée. Without a doubt, the Backstage Steakhouse is worth the drive.

Sign up for the Chronicle Cooking newsletter

New recipes and food news delivered Mondays

If you want to submit a recipe, send it to food@austinchronicle.com

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

READ MORE
More by Rachel Feit
Kitchen Ghosts
Kitchen Ghosts
Unearthing Austin's culinary history: Schneider Beer Vaults

May 20, 2016

Walking the Fine-Dining Line
Walking the Fine-Dining Line
How much is too much for Austin diners?

May 6, 2016

MORE IN THE ARCHIVES
NEWSLETTERS
One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

New recipes and food news delivered Mondays

Eric Goodman's Austin FC column, other soccer news

Information is power. Support the free press, so we can support Austin.   Support the Chronicle