The Wayback Cafe offers farm-to-table fare and overnight stays

Wayback mixologist Coleman Dewayne creates a Cabana Spritz, featuring cava, contratto aperitif and sparkling water.

Wayback mixologist Coleman Dewayne creates a Cabana Spritz, featuring cava, contratto aperitif and sparkling water.

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The avocado toast includes tomatoes, cilantro, a sunny-side egg, green onions and Cholula hot sauce.
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Food can be served on the cafe’s outdoor patio, which is surrounded by live oaks and string lights.
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The Wayback Cafe is owned my mother-daughter team Sydney Sue and Vicki Bly. (Pictured left to right)
Nestled in the Texas Hill Country and run by mother-daugther team, Vicki Bly and daughter, Sydney Sue is The Wayback Cafe. The casual Southern bistro sits alongside a cabana and eight wooden cottages available for overnight stays.

When they originally purchased the land, Bly said, they envisioned opening a small coffee shop, but The Wayback has become something larger.

The farm-to-table eatery, which is open to the public, offers an elevated take on classic dishes, including chicken salad and the bacon, lettuce and tomato sandwich, according to Sue.

“It’s classic food. It’s not gonna be something you’re unfamiliar with, but it’s elevated. … You can find something unique about each dish,” Sue said, adding the seasonal menu is constantly evolving and drawing from local ingredients, some of which are grown on the property.

Local farmers are used whenever possible, and the coffee comes from a nearby vendor, Sue said. The cafe also features a selection of local beers and organic Texas wines.

Sue said chef Richard Roettgen’s cooking has drawn in customers, and added someone recently called from California to inquire about his role in the cafe. Roettgen came to The Wayback from the Chicago-based restaurant Bavette’s, and Sue said he was looking for a change of pace.

Barista and mixologist Coleman Dewayne includes fresh ingredients in the nonalcoholic cocktail menu, which Sue said is also seasonal. The summer cocktail list features a lavender mimosa made with lavender that Sue said came from her husband’s family farm in Colorado.

Bly said The Wayback’s fall menu launched Oct. 1. Throughout the winter, the cafe will feature a soup of the day and a new drink menu showcasing seasonal fruits.

“We want to provide something great for the neighborhood,” Bly said. “When you step on the property, you kind of decompress.”
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