The Back Porch on Cypress Creek
At 6 p.m. we back out of our driveway, top-down on the convertible, making the five-minute journey across Cypress Creek to The Back Porch. Pulling into the parking lot I groan inwardly, every pick-up truck in Texas is parked here, it looks as if there is no room at the inn, and I am more than sad. Then I hear music and I worry more — a private function on a Wednesday night?
I am wrong on both counts. Dropping me and our friend off close to the entrance Michael hunts and pecks and finds a space for our dwarfed car beside the behemoths in the gravel lot. The music is just a Wednesday, hump-day get-over-the-middle-of-the-week-day, thing. I smile.
Choosing Where to Sit
There are three in our group and the two Michaels are attracted to the porch with the screens and the fans. I must not look too happy — there is abundant space outside on the grass, by the creek, and on the upstairs deck — so they tell me, “Where ever you want to sit Charlotte. It’s fine with us.”
We climb the well-worn wooden stairs to the deck overlooking the creek, the grounds, and the band. It is a makeshift eating place. A few long tables with white chairs from wedding set-ups, an ultra-rustic counter on three sides with a smattering of comfortable stools to sit at, and in the middle a metal bucket holding a tall slender white pole that keeps a yellow tent-like cloth from falling on the heads of the customers. It is perfect! We grab three stools and sit in front of the railing, waiting for a menu, watching all the summer activity below.
Great weather in June in Texas is a gift—and we have it. A gentle breeze is blowing. The sun is behind the clouds. The band plays. The hawk soars. The fish should jump—but they don’t. The children paddle and splash. It is a mellow, musical weekday in Wimberley. But we came here to eat. I concentrate on the menu.
The Food
Chef Jay Bachman, chef-owner of the Back Porch, is a wizard at the smoking pit and the menu selection is bar-b-que centric. The beef, the pork, the turkey are tender succulent bites of heaven on a plate. I’ve never tried the sausage, but it is on my list, as are the decadent-looking grilled cheese sandwiches, the tacos, and every other item on the menu. I know it is all good.
The three of us settle on different proteins—we almost have the entire category covered. We add several sides for good measure—Jalapeno Buttermilk Slaw to go with Michael’s 52-Hour Brisket, and Sweet Potato Tots to accompany my 16-Hour (smoked) Turkey. The other Michael has Homefried Waffle Chips to go with his 48-Hour Pulled Pork Sandwich. The portions are generous, the pricing reasonable; sharing is mandatory.
Summer dining, five minutes away is looking better than ever.
The Back Porch Restaurant – 50 Marina Cir, Wimberley, TX 78676 – 512-722-3171
Spring/Summer Hours:
Tuesday – Saturday 11 a.m. – 8 p.m.,
Sunday 11-3
Closed Monday
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