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The compound features over 50 types of foliage.
Every Wednesday the back bar hosts a tasting, highlighting creative mixology techniques like cold smoking and cocktail carbonation.
The interior mixes new and old Texas design influences.
A design-minded haven of Mexican influences nestled outside charming Georgetown, Texas.
ucked along the bank of the San Gabriel River on the out- ture, and windows overlooking the riverbed are complemented skirts of Georgetown, the limestone walls of El Monu- by more contemporary design touches like exposed steel framing mento are an unexpected sight. After parking in the sandy and Edison-bulbed light fixtures. An entirely open kitchen shows crushed granite lot, the walk along the restaurant's exterior is line cooks whipping up Interior Mexican cuisine like duck smothlined with a vegetable garden and flowering red Pride of Barba- ered in a rich, Veracruz-style xico mole and enchiladas filled with dos shrubs. There's little in the way of signage, and entering the Swiss chard and sweet potatoes straight from their garden. At the compound feels like stumbling into a Mexican villa owned by a bar a vintage snow cone machine crushes ice for margaritas and particularly green-thumbed stranger. The project was envisioned cocktails are adorned with fresh herb garnishes. The approach to by the organic-minded owners of cherished neighborhood diner the culinary process is so transparent that there's literally a winMonument Cafe as an outpost of Mexican cuisine far enough out- dow into the freezer that guests pass on the way to the restrooms. side Georgetown's historic district to seem like it's in the middle But perhaps the most striking aspect of El Monumento is how it of nowhere. Intended to clear diners' minds of both small-town fits into the surrounding environment. A winding patio circles the streets and the nearby highway, the lengthy entrance sequence back of the dining area and gives a relaxing view of the river. The into the restaurant takes visitors past a clay-tiled courtyard shad- compound is landscaped with nearly 50 native and well-adapted ed by the leafy tendrils of a massive, drought-tolerant huisache species of Texas foliage planted by the founders of Austin's Jartree. Co-owner Clark Lyda says, “We want people to poke around dineros Nursery. Each shrub, succulent, and flower is labeled, the courtyard, stop thinking about the traffic, and think [instead] from antique roses and jasmine vines to 40-year-old olive trees. “We want people to feel like they're a guest in someone's house and about the sound of the water and the scent of the plants.” Once inside the restaurant, it's clear that you haven't quite left civ- the architecture and landscaping is designed to reinforce that,” Lyda ilization. The design comes courtesy of Overland Partners, a lauded says. It's a style of hospitality that's likely to have return diners feeling less like they've stumbled onto a stranger's San Antonio architecture firm best known for their work 205 W. 2nd St. property and more like they're visiting a familiar on the LBJ Library. Traditional Southwestern elements (512) 591 7866 friend. d. gentile like dusty-colored brick-work, custom mesquite furniGeorgetown
october 2013 tribeza.com
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