
The project is to convert the establishment into a sophisticated eatery without having a trace of Benningan’s. This was the task given to Austin’s Hatch + Ulland Owen Architects.
The 6,500 square-foot space has an outdoor patio. Austin craftsmen, Carlo Nieri and Colin Brooks worked hand-in-hand in the industrial design.
The restaurant is now open for business having unconventional menu items like grilled lamb T-bone.
Check out the photos of the newly constructed bar here