Cuisine:

• East and West
• Southwest
• Western
• Others
• American
• Regional
• Contemporary

Antlers Lodge Description:
Horn chandeliers may dominate the dining room of this luxurious resort and spa with hints of high-toned hunting lodge, but the menu is less Ralph Lauren-rustic---to a degree. Prime beef empanada starters evoke both big-city tastes and local traditions, and Texas quail with grits blend Hill Country flavors with Old South sentimentality. Entrées include a range of steaks, American Kobe among them, plus some standard seafood items. But under the game rubric, choices become more local, less hotel-universal with the likes of South Texas wild boar chops and pecan-crusted venison. A different chef has taken over the kitchen, and we hope for some elaboration of a menu that has seen more adventurous days---though the dessert selection is still well above par, and kids continue to be taken seriously with more than mac 'n' cheese to choose from. Texas Hill Country wines, a logical local tie-in, aren't featured on a wine list that's biased toward California; we'd like to see more courage here, too.


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