Lake Travis restaurant Hudson’s Hill Country opened April 2 under a new name and a renewed spirit of providing memorable experiences for area diners, according to its general manager. “Hudson’s Hill Country is upscale, refined with a touch of Southern hospitality,” Art Hutton said. “We’re bringing back something that is iconic that [Hudson’s on the Bend] chef Jeff Blank started many years ago, with his blessing.” After 30 years in business, Blank sold the venue in 2016. It reopened under new owners before abruptly closing after only a few months in February 2017. An Austin investment group bought it in turn, acquiring the 3-acre property in December. “We wanted more of a modern touch and to bring [the venue] up to a higher level,” said Dilum Chandrasoma, an investors’ group member. The exotic game menu choices that made Hudson’s an Austin icon from its opening in 1985 remain—now including rattlesnake, alligator, bison, boar, ostrich and kangaroo. Also available from the scratch kitchen are vegetarian and gluten-free options. “Why fix something that’s not broken?” Chandrasoma said, himself and his wife longtime patrons. “[The restaurant] has to be that Austinite touch for the people that really believe in it.” “The goal of Hudson’s Hill Country is to be relevant across America,” said Executive Chef John Sturdivant, who told Community Impact Newspaper he followed Blank’s career since his high school days in Oklahoma when he watched Blank on PBS’ “Great Chefs” TV series. “If it wasn’t for him, I wouldn’t be in Austin. He was my driving force.” The 6,500-square-foot facility features a large bar as well as intimate, rustic dining rooms and even a cozy wine room available for diners. The outdoor patio will soon include a jazz and acoustic musicians’ stage and Tiki bar, Hutton said. Future plans include designing the rear portion of the 3-acre property to accommodate wedding parties and other events, Hutton said. The Hudson’s vision includes bringing in visiting executive chefs from around the world to show their talents and creations to patrons. “The primary focus is to really honor what chef Blank has done for so many chefs in this area,” Sturdivant said. “We want him to know what he has done has not been forgotten.”