Restaurant owner shares passion for food

Wildfire owner Bill Cox has always had a passion for food, but in late 2012, he was able to combine that love with another favorite.

Cox partnered with The Palace Theater to create a dinner theater that helped raise money for the theater's programs for handicapped children.

"We've always had a very good relationship with [The Palace Theater]," Cox said. "I've had a passion for theater, and I've always admired actors because I don't have that talent. I could just never do it."

The plan to create a dinner theater had been in the works for about five years, he said, but finally came to fruition in December when the former location of Curious Glass became available.

The theater hosted 12 shows during the Christmas season as well as a New Years' Eve show.

"For community theater, it doesn't get any better than The Palace," Cox said, adding that the two groups plan to continue with future dinner theater shows.

Each performance was accompanied by a three-course dinner provided by Wildfire. Dinner theatergoers were provided with options that included the restaurant's specialties, such as the New York strip steak, which Cox said is a regular customer favorite.

Wildfire is named for the chef's preferred method of cooking over oak logs, which allows the smoke from the wood to flavor the dishes.

"Wildfire is Wildfire because we cook most of our dishes over a wildfire, or the grill, and if it's not cooked over oak logs, then [the food's flavor] has something to do with the smoke from the fire," Cox said.

The menu also features Cox's favorite flavors influenced by Texas history. Cox said he draws inspiration from various cultures throughout the state.

"A lot of people ask me what I would recommend, and I say, 'Listen, if I didn't like it, it wouldn't be on the menu,'" he said.

Cox said the menu is updated annually, but some entrees will never be changed, including the chicken and dumplings, which has become popular among diners.

His time at the restaurant is spent just as much in the front of the house as it is managing the business, he said.

Diners can often find Cox greeting guests as they walk into the restaurant or asking for feedback as they leave.

Cox said he looks forward to the business continuing to serve the people of Georgetown through its everyday operations, including catering and banquet services, as well as the continuation of the dinner theater.

The restaurant is also home to the Salon Series, a monthly gathering hosted by The Williamson Museum with discussions on topics including science, history, art, archaeology and technology. The meetings are held in the restaurant's banquet room and are open to the public.

"We've been doing that for about three years," Cox said. "Some of them are very popular, but there is always the same eight or 10 people who are here regardless of the topic."

Cox said he has enjoyed being involved with The Williamson Museum, especially in past years as a judge during the museums Chisholm Trail Days cookoffs.

Diners can also find out about special events at Wildfire, on the Square or at The Palace Theater by visiting the restaurant's Facebook page. Cox said he posts information daily about events as well as lunch and dinner specials and special pricing.

Owner recommendations

New York strip steak ($16/lunch; $29/dinner)—Top 10 percent certified Angus beef seared over oak logs and served with Texas pecan green beans and Anaheim bacon cheddar red bliss mashed potatoes; the dinner entre is also served with a red oak garden salad

Chuck Wagon chicken and dumplings ($8)—Available only during lunch and served with agave honey-glazed carrots

Macadamia encrusted jumbo shrimp ($11.50/lunch, $17/dinner)—Served with wild mushroom risotto, sweet pepper snow peas and mango cocktail sauce

Flame-seared New Zealand rack of lamb ($29)—Served with gorgonzola potatoes, garlic spinach, red chile wild mushroom demi glace and tostada onions

Onion Soup ($5)—prepared over a 72-hour period and served in a crock

Saloon

Wildfire also features a saloon area with a full bar. Owner Bill Cox said he is proud of the restaurant's selection of Texas-made wines and beers.

The bar features wines from more than 20 Texas wineries, including nearby Flat Creek Winery in Marble Falls and from as far away as Lubbock.

"I try to feature as many Texas businesses as I can," he said.

Rack of lamb

Wildfire owner Bill Cox said one of the restaurant's top dishes is the flame-seared New Zealand rack of lamb.

Cox said other favorites include the Chuck Wagon chicken and dumplings and the restaurant's seafood dishes.

812 S. Austin Ave., Georgetown, 512-869-3473, www.wildfiretexas.com

• Mon.–Thu. 11 a.m.–9 p.m.
• Fri.–Sat. 11 a.m.–10 p.m.
• Sun. 10 a.m.–9 p.m.
• The saloon is open until midnight Fri.–Sat.