Brix And Ale at the Sheraton Austin Georgetown Hotel Debuts New Menu Under Exec Chef, Robert Felios

Brix And Ale at the Sheraton Austin Georgetown Hotel & Conference Center heads into fall with an all new lunch and dinner menu curated by recently named Executive Chef, Robert Felios III.

Felios creates a dynamic fall menu utilizing seasonal ingredients, beer and bourbon-based sauces and hearty fare, akin to a Texas style gastropub. Dishes are crafted to pair perfectly with restaurant’s robust selection of Texas craft beer and wine.

“I like to think of Brix And Ale as an elevated gastropub — expertly curated dishes that are accessible and delicious — pulling tasting notes from great beers and wine. Diners can expect to find their favorite dish with a few unique twists,” says Chef Felios.

Starter items are perfect to enjoy with a refreshing ale or crisp viognier. Tators & Beer Whip, Chef’s deliciously decadent concoction, is a tower of house-made chips, chopped bacon stacked high with beer cheese, green onions, seared tomatoes. Other ‘begin and share items’ include Crispy Brussels, with smoked duck, candied jalapeno and Love Street Beer Shrimp, marinated in Karbach Brewing Co. Loves Street brew, beer-battered marinated shrimp, mango poblano chutney.

Brix features a large selection of hearty sandwiches for lunch, favorites can be found on the dinner menu as well, like Beer Braised Pork, shredded pork, mustard greens, gruyere cheese, brioche and Brisket Hot Link Sandwich, featuring Chef’s house made brisket sausage, pickled red cabbage, grilled onions, cilantro, creole aioli.

Dinner plates are warm and flavorsome. Entrees include Jacked Pork Tenderloin (marinated in Jack Daniels) plated with molasses baked beans and pork, Uncle Meanies creamed corn, with cola reduction, Chili Rubbed Filet, 8 oz chili rubbed filet, blackberry compote, sweet potato gratin, Smok’en Duck, succulent slow cooked duck with bourbon cherry bombs and roasted butternut squash. Other highlights include a rustic plant-based fall dish, The Brix Squash, roasted acorn squash, oatmeal streusel, puree parsnip and shaved butternut squash stuffed with apples, cipollini onions and barley and Sugar Bruleed Salmon, with warm barley salad and vanilla spirit reduction using honey sourced from the hotel’s rooftop hive.

The new dessert menu is stand-out on its own. Chef puts his stamp on favorite classics like the Stout Brownie using Guinness Stout, topped with house made Bailey’s ice cream. Chocolate Pecan Bread Pudding is a warm hug topped with bourbon caramel and vanillas bean ice cream and Warm Apple Jar will quickly become a Brix favorite — a mason jar brimming with spiced streusel and macerated berries.

Chef is already gearing up for spring by cultivating an herb and vegetable garden located adjacent to the restaurant and is just now harvesting the first batch of honey from the hotel’s roof top beehive.

Brix And Ale features chef driven gastropub fare with a Texas style twist in upscale casual environment. Open seven days a week, Brix And Ale serves breakfast, lunch and dinner with breakfast daily from 6:30 a.m. to 11 a.m., lunch Monday through Saturday 11 a.m. to 3 p.m., dinner daily 5p.m. to 10p.m., and Sunday brunch 11: a.m. to 3p.m. To see all menus, go to

Sheraton Austin Georgetown Hotel & Conference Center is located at 1101 Woodlawn Ave, Georgetown, TX 78628.

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