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Jun 19, 2008 06:28 PM

Castle Hill Cafe closing

I've never been -- worth checking out before they shutter? I know that my therapist loves their chocolate mousse.

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  1. Because I was just thinking, we could really use another interior Mexican restaurant! Oh well, I hope the new place will be good.

    I would like to go once more before they close Castle Hill but why bother?

    1 Reply
    1. re: nypb

      It is nice, but so are lots of places. Everytime I thought of going I winced over the parking hassles. For some interior Mexican dishes I like Las Palomas.

    2. Castle Hill does a few things very well. Entree Salads and inexpensive, but very good, wines for example. They will be missed.

      I ate dinner there tonight and talked to the hostess about it. Some of the current dishes will remain on the menu, including a couple of the salads.

      1. I'm confused a bit by the owner's comments in that article. She complains that the inflation and costs are getting out of control, so she is renovating and changing the restaurant into a cheaper Mexican food restaurant?

        Will the restaurant be cheaper to operate with a Mexican food menu at a lower pricepoint?

        2 Replies
        1. re: Mike B

          the cost of gas goes down for sure...if they recycle the inside air!

          Yes, her comments make one wonder if the reason for closing is deeper and unspoken...surely it costs more these days to create ANY cuisine. And good food is good food. Inflation is across the board, so are fuel costs. They, for at least one aspect of our modern lives, do not discriminate by ethnic origin.

          Her reasons are as bogus as Castle Hill's food...I for one found it overrated and not worth the trip, walking or otherwise....

          Oh, downtown condo dwellers must not like CH's style of food either!!!! Wacky.

          1. re: Mike B

            Got this from a friend of mine, an ex-waitress: " It is a surprise but since they installed a new chef a few years ago (something that is not mentioned in the article!) it hasn't been the same. I've heard from lots of my waiter friends (including a waiter that still works there) that business dropped off after that personnel change and has never returned. It does make sense, however, to add liquor to the menu since the profit margin is so good---the markup on hard liquor can float any negative costs in a restaurant. I thought that the owner's arguments concerning changing demographics was pretty weak"

          2. I think this is a sad example of a restaraunt just not keeping up with the times. I remember when I left austin fifteen years ago, Castle Hill was one of the best places in town and certainly could have been called fine dining by local standards. It was always on the list for special occasions when I could scrape up enough of my student income for something nice. Having just moved back nine months ago, I checked out Castle Hill again and have to say for the prices it didn't come close to what the curent crop of fine dining restaraunts in town are offering in terms of atmosphere, creativity and quality of food. Don't get me wrong the food was fine and of decent quality, but I would no longer call it fine dining or consider it for a special night out anymore.

            1 Reply
            1. re: chub512

              Not to mention that they haven't remodeled in about 16 years.

              I could have written the same post, chub.

            2. I went last Friday for lunch just to say goodbye because I courted my wife in that location when it was Treaty Oaks Cafe owned by Charles Mayes (now of Cafe Josie).

              I liked the food, the imagination and the variety of tastes on the plate. The Wine list seemed like a good value as well and I often had a Port for $4.50 with a Dessert.

              I suspect that the new incarnation will reprise many of the past popular dishes.