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The Albert Lodge will debut this summer season in a set of historic buildings in Fredericksburg with a reputation acquainted to any critical fan of eating in Central Texas.
Olamaie founder-chef Michael Fojtasek will function govt chef on the property operated by Austin-based New Waterloo, overseeing a set of ideas that features three eating places and an informal bar. The 109-room Albert undertaking continues the connection between the boutique hospitality model and the Dallas-born chef, who additionally operates chophouse Maie Day at South Congress Lodge.
The journey to the Hill Nation represents the primary foray outdoors of Austin for Fojtasek, whose Southern restaurant Olamaie has been named the perfect restaurant in Austin thrice by the American-Statesman.
“I’m gonna deal with it similar to I do Olamaie and Maie Day,” Fojttasek instructed the American-Statesman. “I’m placing my title on it. I’m not OK with creating one thing and sort of setting it to sea and simply being hopeful. It is a huge outing for all of us. It’s huge for New Waterloo; it’s huge for me. The stakes are excessive, and I don’t wanna screw it up.”
From 2021:‘Vacation spot’ lodge coming to historic strip of Fredericksburg, a Texas daytrip hotspot
Texas is its personal factor and delicacies will mirror that
Fojtasek will take inspiration from his native state for the lodge’s flagship Restaurant at Albert Lodge, transferring away from the Southern meals for which Olamaie has acquired accolades from the likes of Meals & Wine and the James Beard Basis.
“I don’t understand Texas as a part of the South; I understand it as its personal factor, with a number of influences from the South. For me this is a chance to do a little bit of what I do know and lean somewhat extra into what I consider as Texas delicacies,” Fojtasek mentioned.
Sure, which means hen fried steak. As a result of whereas the South might have nation fried steak, hen fried steak is its personal (superior) factor, and a Texas one at that. Different objects from the menu nonetheless in improvement embrace quail, a rack of lamb and some dishes that nod to the German affect of the area.
Additionally coming: a ‘yard barbecue joint’
Talking of regional influences, the Central Texas barbecue recreation will welcome a brand new face when Junebug’s BBQ opens on the Albert. The “yard barbecue joint” is primarily the child of seasoned barbecue competitor and New Waterloo’s head of meals and beverage, Justin Spencer, and Aaron Duntley, who most lately labored as pitmaster for Terry Black’s Barbecue.
Three-time James Beard finalist Fojtasek will give suggestions on the meats however intends to take possession of a giant roster of rotating sides that features mac and cheese, butter beans (a la Opie’s Barbecue in Spicewood), tater tot casserole and cornbread pudding.
The desserts may also hew towards custom. Award-winning pastry chef Amanda Rockman serves as director of culinary initiatives at New Waterloo, which has a portfolio that additionally consists of eating places Sway and La Condesa and resorts in Santa Fe and Nashville, and she or he has crafted a menu of Texas classics that will make a Lone Star grandma blush, like buttermilk pie, pecan sheet cake and do-it-yourself custards.
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“I need them to be enjoyable, craveable, approachable … nostalgic, snug, yummy-tasty-I-want-it-everyday,” mentioned Rockman, who first labored with Fojtasek, whom she calls “household,” in the beginning of each cooks’ careers at Austin Mediterranean restaurant Fino virtually 20 years in the past.
Rockman’s pastry excellence, already on show at New Waterloo’s Manana and Manana Dos espresso retailers and Cafe No Se, may also create the pastry program on the Pharmacy, a counter-service deli and market on the Albert Lodge serving sandwiches, salads, Texas wines and extra.
‘We’re attempting to be part of the group’
Laminated pastries apart, Rockman says she could also be most excited concerning the White Elephant Saloon, a no frills Hill Nation bar serving Frito Pies, whiskey and, she hopes, plenty of Fredericksburg residents seeking to make the dive bar-inspired spot their new native.
That hope for assimilation into the group echoes the general plan for Fojtasek, Rockman and the whole Albert Lodge undertaking.
“There are operations on the market which can be already nice,” Fojtasek mentioned, speficially referencing the Washburne household behind Fredericksburg eating places Otto’s, Tubby’s Ice Home and La Bergerie. “I’m excited to search out the house the place our method and our product and our coaching enhances what exists on the market.”
“We’re attempting to be part of the group. We’re not attempting to shake up the group and be completely different,” Rockman added.
