Every neighborhood needs a warm, inviting local hangout where you can find comforting classics alongside elevated cuisine. And at Tillman’s Bishop Arts, that means everything from Chicken Fried Steak to S’mores. But soon it will mean even more. Owner and executive chef Jeffrey Kollinger and his team are launching a new Fall/Winter menu on Aug. 15 to celebrate the season and place the restaurant holds within the ever-evolving Bishop Arts District community.
“Our regular guests will be glad all of their must-haves will remain on the menu,” notes Kollinger. “We’re proud to continue serving best-sellers such as our beef tenderloin Chicken Fried Steak, Goat Cheese Tater Tots and S’mores. With our new, expanded menu, we’re hoping diners will find some new favorites, too.”
The culinary team at Tillman’s plans to update the menu each spring and fall to feature seasonal items. Additional favorites – like the S’mores marshmallow of the day– change regularly.
The fall menu showcases new regionally-inspired starters including Pecan Crusted Green Tomatoes & Okra, a Grilled and Chilled Shrimp Cocktail, and a Slider Trio featuring carnitas, crab cake and Wagyu beef.
Southern seafood classics are a focus, with a Shrimp & Crawfish Risotto and a Southern Spiced Salmon on the menu. Texans are sure to love the Dr. Pepper BBQ ½ Chicken. However, the largest changes in the menu are in the expanded offering of Steaks and Chops. The new menu features three steak cuts and a double-bone pork chop. Optional toppings and sauces include crab, asparagus and beurre blanc, a sauté of port wine mushrooms.
“With our deep Southern roots, we really needed a stronger steak program,” says chef-owner Kollinger. “Our guests have been seeking a comfortable neighborhood restaurant where they can still get a perfectly cooked steak and warm, friendly service that is indicative of the Bishop Arts culture.”
Kollinger’s team also refined many parts of the Tillman’s brunch menu. Notable new entrees include the sweet and savory Chicken and Churro Waffles and Salmon with Vegetable Risotto. New breakfast sandwiches include a B.E.L.T. with a fried farm egg, a Good Morning Big O’ Grilled Cheese and The Perez, a weekend-only burger topped with pork carnitas.
The elevated bar program was curated by Robert Hall, Kollinger’s operations partner and beverage industry veteran. An enhanced wine list and a combination of classic and craft cocktails will grace the new beverage menu and were created with a collection of top shelf spirits and housemade mixers.
Featured additions include the refreshing Gin Rickey with Aviation gin, lemon juice, blackberry honey and prosecco. Another new signature cocktail that is sure to become a patron favorite is The Henn House with Hennessy V.O.S.P., sugar cube, Angostura Bitters and Moet & Chandon Rose Imperial.
“Our cuisine, cocktail and wine menus needed a refresh so we have redesigned all restaurant and bar menus to meet the needs of our Tillman’s Bishop Arts guests,” said Hall. “We love the comfortable, unique vibe that the Bishop Arts district embodies and we wanted to show that embrace that as we crafted the new menus,” said Hall.
Tillman’s offers dinner service Tuesday through Sunday evenings, and a weekend brunch on Saturdays and Sundays.Revamped happy hours and restaurant special events will be announced soon for diners to enjoy.