The Southern-inspired kitchen is now in the hands of executive chef Ethan Holmes, an Austinite whose love for food blossomed as a child cooking alongside his Grandma Blanche, and who once worked in the former Green Pastures Restaurant kitchen as “chef for a day” on his 11th birthday.
Chef Ethan Holmes
Chef Holmes’s Dinner Auction for 10
Seared Scallop, Cauliflower Mousseline, Caper-Sultana Emulsion
Little Gem Wedge, Honey Crisp Apple, Shaft’s Blue Ranch, Spiced Pecans
Heirloom Tomato “ Shortcake,” Chive Scone, Black Pepper-Goat Cheese Mousse, Aged Sherry Vinegar, Petit Basil
Seared Scottish Salmon, Fennel, Ruby Red Grapefruit, Tomato Butter, Broken Olive Vinaigrette
Wood Grilled Wagyu Gold NY Strip, Texas Cheddar Grits, Charred Onion Marmalade, Smoked Marrow, Bordelaise
Chocolate Pecan Tart, Sorghum Caramel Popcorn, Buttermilk Gelato
(*This is a sample menu. Wine pairings will be included with the final, seasonally curated menu.)
After earning an associate degree from New England Culinary Institute in Montpelier, Vermont, Holmes ventured through the culinary world at Shutters on the Beach in Los Angeles, Omni Rancho Las Palmas Resort & Spa in Palm Springs, Austin-based Snap Kitchen and Second Bar + Kitchen downtown.
At Mattie’s, Holmes continues the long-standing traditions for which the Faulks were known – Texas-style hospitality in a simple and elegant dining experience. Combined with his passion for wellness and plant-based ingredients, Holmes’ menus feature thoughtfully-sourced ingredients in dishes inspired by the restaurant’s regional and culinary heritage, and seasonal signature offerings that maintain the flavors and simplicity of traditional Southern cuisine.