In the Hill Country on a 289-acre property sits a repurposed building from Vietnam that houses the restaurant Tillie’s at Camp Lucy.

“It had been used as a town hall and came here in multiple containers and had to be put together with really no instructions,” said Camp Lucy General Manager Francheska Mayfield.

Tillie’s—named after owner Whit Hanks’ great grandmother—takes Texas cuisine and infuses it with international flavors. Mayfield describes the repurposed hall from the Ninh Binh region of Vietnam as a “staycation.”

Tillie’s Executive Chef Andy Knudson is a Texas native with prior experience in Michelin-starred restaurants. Knudson said guests who dine at Tillie’s come for the experience and hospitality.

“When we write the menu, we leave things vague to open up conversations with the waiters to educate guests about the food,” Knudson said.

The restaurant serves breakfast, brunch, lunch and dinner with the menu changing based on seasonality and availability.

Tillie’s sources ingredients locally whenever possible, Knudson said. Seafood is sourced from the Gulf of Mexico with minimal impact on the fishing industry, he said.

The menu includes spicy Brussels sprouts; shrimp and grits; and the smoked short rib ragu, which is a dish that came from Robby Bauer, who is training under Knudson.

Tillie’s is part of Camp Lucy, a resort on a ranch in Dripping Springs that sits above Onion Creek. Camp Lucy accommodates a variety of events, including weddings, corporate events, retreats, private dinners and birthday parties.

“This is a Hill Country experience where we are curating something for you,” Mayfield said. “You’re looking for amazing hospitality and to be taken care of and create memories.”

In the summer, a spa will be added to the property and housed in a separate repurposed Vietnamese building similar to Tillie’s.


3509 Creek Road, Dripping Springs


Hours: Visit the website for dining hours.

The bar is open daily noon-7 p.m.

Three dishes to try

1. The smoked short rib ragu ($17) with ricotta and tomato was created by Robby Bauer.

2. The spicy Brussels sprouts ($14) are served with a chili jam, naval orange, almond, garlic and herbs.

3. The shrimp and grits dish ($39) is described as an “ode to Texas” by chef Andy Knudson and features zucchini, chili crisp and shallot.