MATTIE’S AT GREEN PASTURES
WORDS BY STACEY INGRAM KALEH
In the Local Legends series, we shine the spotlight on a business that’s been serving our community for three decades or more. These iconic spots have become part of the fabric of our shared culture, with multiple generations of Central Texans fondly reflecting on memories made and delicious bites consumed. In a rapidly growing and changing region, they’ve stood the test of time. Yet, they still need our support so that future generations can enjoy them. It’s time to rediscover the restaurants and shops that keep Austin authentic, vibrant and resilient.
Photo by Mattie’s Green Pastures
There’s a place in Austin where the grass is always greener. It’s a place where stories abound and mystical white peacocks roam on a beautiful, historic, oak-covered estate — a place where it feels like you took a walk back in time.
Green Pastures, now called Mattie’s at Green Pastures, has long been at the heart of our community. It’s a place we’ve gathered for special occasions such as weddings, graduation brunches and intimate dinners with friends. Perhaps you have a memory of a southern-style meal you enjoyed in the thoughtfully preserved 1893 farmhouse, overflowing with warmth and charm. Or maybe you’ve enjoyed a cool drink on their sprawling patio under the heritage oaks , live music as your backdrop. Perfectly seized moments now etched in your imagination.
Before I ever stepped foot on the 23-acre property to start making my own memories there, I’d heard a little legend about it and about the peacocks, from my parents. They got engaged there nearly 45 years ago, embarking on a journey that is now an important part of my family’s history.
As a fourth-generation Austinite, I’ve seen places that hold important stories for my family and for many others slip away as the city grows and time charges on. That makes gathering spots like Mattie’s at Green Pastures all the more special, all the more worthy of revisiting. It’s kind of magical that it’s still here and we get to enjoy it and all of the crave-worthy, elevated southern comfort food it serves up! From buttermilk biscuits and beignets, to farmhouse salads and delectable dips, to Mattie’s famous fried chicken, bone-in pork chops and 16-ounce ribeyes, Mattie’s knows what we want and invites us to come hungry.
Photo by Mattie’s Green Pastures
Evelyn Edwards, senior director of communications at Mattie’s, is passionate about the restaurant’s history and the legacy it honors. “The property and house have a complete sense of reverence, which we feel must be upheld as time passes,” she says.
Green Pastures, which opened in 1946 and became Mattie’s in 2017, is owned by a group of local investors and operated by La Corsha Hospitality Group, all committed to continuing its beloved legacy. Up until then, it was family-owned. It is named for Martha “Mattie” Faulk, who moved with her husband Henry Faulk to the grand South Austin farmhouse in 1916. Mattie loved to cook meals using ingredients sourced from her gardens and farm. During the Great Depression, the Faulk’s small farm provided enough dairy and produce to share with neighbors, so they would frequently open their doors to guests. Mattie’s daughter, Mary, grew up learning to cook for family and friends and enjoyed making and sharing delicious southern and French dishes. Later in life, Mary remodeled the family home and began serving anyone who dropped by, transitioning the farmhouse into the restaurant known as Green Pastures. She hosted lavish parties for governors, celebrities, distinguished Austin families and visiting dignitaries. Although many Austin restaurants did not desegregate until after the Civil Rights Act of 1964, Green Pastures welcomed everyone from the moment it opened its doors to the public 18 years prior to that. That inclusive and festive atmosphere is a hallmark of the Austin spirit it helps carry forward. “The history of both the property and the services Mary started are becoming a lost form,” Edwards says. “We choose to preserve and move forward with the proper hospitality to serve all.”
Mattie’s brunch and dinner menus change with the seasons, but you can always find some of their customer favorites at the ready. “We are well-known for our fried chicken,” says Edwards. “Our fried green tomatoes with a crab and corn salad and our buttermilk biscuits are solid winners.” She adds, “A brunch house favorite would have to be the milk punch brioche French toast and our fried chicken eggs Benedict.”
Photo by Mattie’s Green Pastures
As seasons and menus change, Mattie’s will grow and change, too. They will do so with intention, and with dedication to preserving the important things. Edwards explains, “We look forward to the completion of our 63-room inn, which is currently being built on the property. Additionally, we look forward to continuing the service of hospitality to Austin and the many visitors to our fine city.”
Order Up!
May we suggest…Brunch Favorites: Don’t skip the lemon meringue beignets with lemon curd, toasted meringue and a delightful blueberry drizzle. Add fried green tomatoes to your starter list, and they’ll set the mood for a southern-style breakfast feast! Then, choose from a delectable selection of salads like the beet and citrus salad with Valencia and blood oranges, arugula, fennel, iced goat cheese, candied hazelnuts and preserved lemon vinaigrette. Entrées include flat iron steak and eggs, served with a hash brown cake and chimichurri, and shrimp and grits.
Dinner Specialties: It’s hard to go wrong with Mattie’s dinner menu. Consider starting with buttermilk biscuits and pimento cheese for the table. Then, pair entrées like tender belly grilled pork ribs and Mattie’s fried chicken with sizzling sides like crispy cauliflower, spiced up with Thai bird chile, tamarind BBQ sauce and cilantro; and fried brussels sprouts served in molasses poached apples, golden raisins, mint and vegan coconut “bacon” for a meal that is sure to satisfy.
Can’t Miss Beverages: Go for a house specialty mocktail or cocktail like the Artemis Cup, a festive chalice with Nile Valley hibiscus, young ginger, cucumber, lime and edible flowers with your choice of liquor (or not). On cooler days this fall, try the 1965 Milk Punch, which Edwards calls a “legendary staple.” It is made with sweet vanilla cream, aged Kentucky Bourbon, VSOP cognac and aged rum according to Mary Faulk Koock’s original recipe.
Mattie’s is located at 901 West Live Oak Street. Reservations are encouraged. Learn more and book your table at mattiesaustin.com
About the Contributor
Stacey Ingram Kaleh is a native of the Texas Hill Country. Born and raised in Austin, she lives in Spicewood with her husband, two young daughters and fluffy dog Zeus. She’s been exploring Texas wineries for more than a decade, enjoying great wine, stellar company and scenic views as she learns from local winemakers. Follow her wine adventures on Instagram @TXWineGirl.
