Local eatery offers patio, event rooms, catering

Eddie Bernal, owner of Santa Rita Tex-Mex Cantina, has come a long way since he was 16 and working at Red Lobster. He jokes the reason he has stayed in the restaurant business since then is because he "didn't know anything else," but he said his love of the industry is centered on the notion that he will never get bored.

"It's different every moment, every second," he said. "It's never the same."

Bernal now oversees four restaurant concepts—Santa Rita, Gusto Italian Kitchen & Wine Bar, Blue Star Cafeteria and 34th Street Cafe—as president of the Austin-based umbrella company The Whole Enchilada Restaurant Group, which he started in 2004.

He opened the south location of Santa Rita on Slaughter Lane in 2009 after establishing the first Santa Rita in Central Austin in 2004.

The restaurant's recipe for success involves a focus on customer service, quality and atmosphere, General Manager Lexie Godfrey said. Santa Rita features local artists' works and regularly hosts events and live music.

Bernal said the community has embraced the restaurant but noted establishing a presence in Southwest Austin was not without challenges.

"Next time [we open a restaurant], we definitely want to be next to a bus route," Bernal said. "You want to be next to a bus location. It brings money to your front door and [convenience] to your employees."

Among the South restaurant's amenities are a patio, a full bar, to-go parking, private rooms, off-site catering and brunch, Bernal said. Queso, salsa and salads are popular, Bernal said, noting he plans to add a salad topped with either tilapia or salmon to the menu this fall.

"We're always trying to have something new and different—keep it kind of evolving," he said.

Menu favorites

• Chile con queso—Queso dip with tomatoes, onions, and peppers, served with tortilla chips ($5.25 small, $6.50 large)
• Shrimp Flameado—Grilled shrimp with cheese sauce, topped with red bell and poblano peppers, and served with flour tortillas ($9.50)
• Fish tacos—Two corn tortillas with grilled tilapia, lettuce and pico de gallo, served with black beans and lime avocado sauce ($10.95)
• Rotisserie chicken—Half of a rotisserie-roasted marinated chicken, served with ranchero sauce, pico de gallo, guacamole, rice and charro beans. ($11.95)
• Tacos al Pastor—Two corn tortillas filled with grilled pork loin and pineapple, onions and cilantro. Served with guacamole and charro beans ($9.95)
• Flautas dinner—Two corn tortillas stuffed with a choice of ground beef, shredded chicken, cheese or spinach and mushrooms, served with ranchero or tomatillo sauce, rice and refried beans ($10.95)
• Enchiladas dinner—Two corn enchiladas topped with choice of sauce and cheese; filling options include ground beef, shredded rotisserie chicken, cheese, and spinach and mushroom, and served with rice and refried beans ($9.95)

Note: There is also a children's menu

Happy hour

Mon.–Fri. 3–7 p.m., Sat.–Sun. 3–6 p.m.

• Bartender Maggie Williamson serves draft beer and mixed drinks.
• Prickly pear margarita—Tequila, prickly pear juice and triple sec ($5*)
• House Mexican martini—Tequila, triple sec and house-made rocks mix ($7*)
• Negra Modelo—Draft beer ($3.50*) *Happy hour prices

Santa Rita Tex-Mex Cantina, 5900 W. Slaughter Lane, 512-288-5100, www.santaritacantina.com, Hours: Mon.–Thu. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–10:30 p.m., Sun. 11 a.m.–9:30 p.m.