From West Texas to West 6th Street, Ranch 616 serves up Southwestern American flavors with a history rooted in innovation and old Austin charm.
The background
Owner Kevin Williamson opened Ranch 616 in 1999 as a community common ground, but the restaurant's story starts years prior. The icehouse’s signature drink, Ranch Water, was coined by Williamson and first created when he’d pack a thermos full of tequila on hunting trips with his dad, mixing it with lime juice and Topo Chico.
After Williamson passed away in 2021, his closest friends: Tony Trungale, Pam Blanton and Katherine Clapner took over the restaurant with the goal of honoring his legacy.
“Kevin wanted it to be more of an art installation, [a] meeting [place for] everybody from the legislators, to the hippies to the gay and lesbian community,” Trungale said. “It became a really inclusive place, which now we're in our 26th year, so it's working.”
On the menu
To start, Ranch 616 serves up a four-cheese queso, crispy oysters, crab cakes and shrimp ceviche. Classic dishes include the frito pie, pork chop, chicken fried steak and jalapeño maize, which is a corn tortilla-crusted chicken.
“Really, it's a taste of West Texas in the middle of Austin,” Trungale said.
Under new ownership, the restaurant now has an expanded menu, with brunch and healthier food options like the steak and salmon salads.
“There's still a lot of tequila served here, but there's also a bigger menu and more variety that...keep us relevant in a much stronger food scene,” Trungale said.
Looking for a libation?
In addition to the iconic Ranch Water, Ranch 616 also shakes up a well-known Fire in The Hole shot, featuring a shot of Tito’s vodka, orange liqueur and lime juice in a hollowed-out and chili-salt rimmed jalapeño.
Also of note
The restaurant also serves as a museum for art and memories. Two of its iconic installations include Bob “Daddy-O” Wade’s snake sculpture made out of recycled car parts, marking the Ranch’s exterior facade, and Evan Voyle’s original neon signage.
One more thing
Trungale encourages new and old patrons to revisit the Ranch and check out the expanded menu offerings and distinct vibe.
“People come down here and have a great time,” Trungale said. “You don't leave here hungry, and you don't leave here without at least meeting a few new people.”
