Bradley Farr, right, runs the bar while Dylan Farr manages kitchen operations at Wish Kitchen Bar in Liberty Hill. (Katlynn Fox/Community Impact)
Long-time legacies of the restaurant industry, brothers Dylan and Bradley Farr stopped the clocks at 11:11 on Main Street, bringing Wish Kitchen + Bar to life with the team’s new dining concept.
Meet the team
The duo grew up working as dishwashers, bartenders and eventually managers at their dad’s music venue and cafe, Nutty Brown Amphitheatre, which opened in 2000.
The Nutty Brown Amphitheatre became known as Round Rock Amp, and as their careers progressed, the Farr brothers spent the last four concert seasons running operations. Last November, the pair transitioned to running their own venture—Wish Kitchen + Bar in Liberty Hill.
“I wanted my sons to have an opportunity to be partners in a bar and restaurant, and this seemed like a really good place for their first go at it,” Mike Farr previously told Community Impact.
The Akaushi Wagyu Beef Smashed Cheeseburger ($16) is made with two wagyu beef patties, American cheese, lettuce, tomato, red onion, pickles and a brioche bun. (Courtesy Mike Farr)
From the oven
Dylan Farr manages kitchen operations, drawing inspiration from a desire to offer unique offerings that surprise people.
“Most people are probably expecting bar food,” Dylan Farr said. “We wanted unique stuff that would really stand out, something that you can't just go anywhere and get.”
The concept’s best-selling starter is the Potato Pavé, featuring thin-sliced fried potatoes, butter, cream, herbs, Parmesan and Calabrian aioli. Other fan favorites include shepherd’s pie, shrimp tacos and the Akaushi wagyu beef smashed cheeseburger.
The restaurant uses high-quality beef for the burger and makes all sauces and dressings in-house—allowing people to taste the quality of preparation, effort and ingredients in the dishes, Mike Farr said.
“Every place has a burger, but we wanted our burger to be the best,” Dylan Farr said.
Wish cocktails include the Wishpresso Martini ($12), served with Tito's Vodka, Licor 43, coffee liqueur, cold brew and whipping cream. (Katlynn Fox/Community Impact)
Looking for a libation?
While Dylan manages the kitchen, Bradley Farr runs the bar. A few of the most popular drinks at the restaurant include an old-fashioned, a Mexican martini and Bubba Juice—a concoction of Tito’s Vodka, lime and lemon juice, simple syrup, basil leaves, blackberries and Sprite.
“I named it Bubba Juice after my grandfather, [who] used to make this fruit salad,” Bradley Farr said. “The color of the liquid was very similar to the color of the drink.”
What’s new
In response to customer requests, the owners have also added two new mocktails to the menu: a Spicy Mockrita and Basil Berry Bliss. They also onboarded a new mezcal cocktail called Smokey and the Pineapple.
For new food offerings, the Korean BBQ Chicken Sandwish just hit the menu, featuring the same sauce from their Korean BBQ wings. Also coming up soon, the owners plan to open for brunch service and expand the restaurant’s hours in the next few months.
Quote of note
“I'm very grateful to be accepted here and [for] the love that people have given us,” Bradley Farr said. “If you haven’t checked us out, I'd say come try it. Have an appetizer, have a cocktail. It's good stuff.”
