Pecan Square Café | Seasonal cooking in the heart of Austin

Seasonal cooking in the heart of Austin

pecans comp final BW - Pecan Square Café

FALL AT PSC

Texas Iberico Coppa. Blistered Shishitos. Texas Wagyu Carne Cruda. PSC Old-Fashioned. Acorn Squash. Local Lettuces. Celery Heart Relish. Pork Schnitzel. Lone Star Chevre. Sweet Corn. Lamb Sugo. Creamer Peas. Mortadella Pizza. Hand-Cut Frites. Wood Oven Roasted Za’atar Chicken. Olive Tapenade. Negroni Blanco. Pickled Spring Onion. Meanwhile Secret Beach IPA. Oven-roasted Figs. Hand-Cut Garganelli.

Brunch

HOURS

Lunch
Mon – Fri, 11am – 3pm

Happy Hour
Mon – Fri, 3pm – 5pm

Dinner
Sun – Thu, 5pm – 10pm
Fri & Sat, 5pm – 11pm

Brunch
Sat & Sun, 11am – 3pm

INFORMATION

512-265-1612
1200 B West 6th Street, Austin, TX 78703
[email protected]
Instagram

Sixth&Blanco district valet parking is available on West 6th Street for $12.

Valet Hours
Sun – Thu, 10am – 10pm
Fri & Sat, 10am – 11pm

Our sides have gotten a little fall update. 👋 Meet the velvety Butterscotch Squash with a hazelnut salsa di noci, and our Blistered Habanada Peppers in a champagne vinaigrette.

There’s no bad seat in the house. From the bar to the main dining room and the front porch patio—kick back, sip a cocktail, and enjoy an evening in our little corner on Blanco Street.

From @steelbowfarm and @orobiancocreamery straight to our Sweet Leysa Pepper Pizza—local ingredients are at the core of everything at PSC.

As the sun sets over our cozy neighborhood spot and the weekend begins, the wine starts to flow.

Our Gazpacho is ideal for the dog days of summer. Made with heirloom tomato, Marcona almonds, and fried croutons.

This will put the sandwich you packed for lunch to shame—Housemade Porchetta Sandwich with Jimmy Nardello peppers, Pecorino Romano, and calabrian chili aioli.

It’s Friday, you deserve a drink. Our Beverage Manager, Quinton Roach’s got you covered with a Negroni ‘Blanco’—our take on the classic negroni. Stop by soon and he’ll make you your very own.

Made with:
½ oz dry vermouth
½ oz triple sec
1 oz Luxardo bitter bianco
1 oz Rey Campero espadín mezcal

For more fun cocktail content, look through #MMLCocktailWeek or follow along @mmlhospitality

Pecan Square Café sides taking center stage on the menu right now—heirloom tomato with @PointReyesCheese blue cheese, @SteelbowFarm summer squash with a walnut salsa di noci, and braised creamer peas with crispy pancetta.

We are thrilled to announce that our Chef Chelsea Fadda (@CFadda) will participate in this year’s Southern Smoke Festival 2024 in Houston on October 5 and tickets are on sale NOW!

Southern Smoke Festival is an annual park party fundraiser where more than 70+ incredible chefs and producers (wine, beer, and spirits) come together to bring you a day filled with eating, drinking, and live music in the heart of downtown Houston.

The proceeds from this event benefit Southern Smoke Foundation—a Texas-based non-profit near and dear to MML Hospitality that supports food and beverage workers in crisis through emergency relief funding and access to mental health services.

Don’t miss your chance to show the hospitality industry some love and enjoy food from some of the best chefs.

Grab your tickets NOW at the link in our bio, or you can visit southernsmoke.org/festival for ticketing info and more.

Lunch is the best time of the day. Why? Because you can order a Housemade Porchetta Sandwich or Cabot Clothbound Cheddar Grilled Cheese at PSC.

Start the weekend early and come see us tonight—we’ve added new seasonal ingredients to our steak and pork chop.

Coulotte Steak (from just down the road @LegacyCustomMeat) with marinated Jimmy Nardello peppers from @SteelbowFarm, and a salsa rossa.

Grilled Pork Chop with charred @LightseyFarms peaches, pickled spring onion, and a mustard vinaigrette made special with Jamón Ibérico bone jus from our friends @AdagioSalumi.

Two things that pair well together: Texas summers and lots (and lots) of wine.

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MML HOSPITALITY FAMILY