What to know
The restaurant will open in The Junction, a city center about four miles from Wimberley Square. With 30,000 square feet of entertainment, bar and dining space, the eatery is bringing a combination of family-style Tex-Mex barbecue and sustainability.
Ingredients will be sourced from local ranchers and farmers dedicated to regenerative, pasture-raised and organic practices, as stated in a news release.
The space will be operated by chef Adam Puskorius whose chef career started at 16 years old and has taken him to work on concepts such as Asti Trattoria, Eddie V’s, Fixe Southern House and True Food Kitchen.
Diners can look forward to Force of Nature smoked brisket and tri-tip, smoked grass-fed lamb carnitas, al pastor-style pulled pork, guacamole, queso, salsa, potato salad and more.
Neon Armadillo and Austin-based Force of Nature Meats have worked closely together and the restaurant will be the first in the country to serve the brand’s regenerative grass-fed brisket.
Diners looking to complete their meal with a drink can check out the restaurant’s bar program which will highlight a curated spirits list focused on organic and sustainable brands such as Pantalones Tequila and Rosaluna Mezcal. Non-alcoholic options will include agua frescas and house-made sodas.
Some context
The restaurant is owned by WTX Investment Group, a collective of Wimberley local families led by Micah and Molly Bowen. The group is the same team behind Creekhouse Kitchen & Bar on the Wimberley Square.
Operations for the business will be run by Heal Country Concepts, founded by Ryan Zachry and chef Adam Puskorius.
- Opening in November
- 9595 RR 12, Wimberley
- www.neonarmadillowtx.com
