Your destination for food prepared from locally available seasonal ingredients. Slow Food is also simply about taking the time to slow down and to enjoy life with family and friends.
We at The Turtle try to provide a place to relax and enjoy the conversation of your family and friends while celebrating the diversity of the earth’s bounty.
We feel that the enjoyment of good food and conversation is essential for happiness. We are dedicated to the revival of the kitchen and the table as centers of pleasure, culture, and community. We advocate the return to conversation centered leisurely meals. We think a firm defense of quiet material pleasure is the only way to oppose the universal folly of Fast Life.
Our menu changes with the seasons in order to provide you with the freshest possible produce and a variety of taste experiences. We are making every effort to support local growers and encourage our customers to direct us to new sources.
Weekend Brunch: 11:00 AM - 2:00 PM
Lunch (Tue-Fri): 11:00 AM - 2:00 PM
Dinner(Tue-Sun): 5:00 PM - 9:00 PM
Tuesday - Saturday 5:00PM-CLOSE
Tuesday - Sunday 11:00 AM - CLOSE
Gelato is lower in butterfat, has less air and much more flavor than American style ice cream. The Food and Drug Administration (FDA) regulates ice cream in the United States. That means any product labeled “ice cream” must contain a certain amount of milk fat—10% or more. Most premium ice creams have a milk-fat content between 14% and 17%. A stick of butter is 18% fat. Ice cream is half air so a small cup of gelato actually contains more product than the same size cup of ice cream. Our small contains as much product as their medium. Gelato tastes rich and creamy (even our sorbettos have a creamy mouth feel) because our Italian made gelato machine makes the ice crystals so microscopic that you can't feel them. Since gelato is only 3% to 10% percent milk fat your taste buds are not coated in fat which lets you taste more flavor.
Serving 20 wines by the taste, glass, or bottle. Specializing in Italian, Spanish and Texas wines. Wine Enthusiast Magazine called The Turtle Enoteca "one of the nation's most wine friendly restaurants for 2009! Award of Distinction" The Turtle Restaurant received a partnership award from Rioja DOCa for promoting Rioja wines in 2014.
For our beer drinking friends we have many kinds of micro-brewed beers by the bottle from Texas, Colorado, and California.
Mary Stanley is the beverage director and captains our bar and wine room. Her craft cocktails are inspired by mentors in Austin and New Orleans. On special occasions you will find The Tipsey Texan and other rare cocktailians guest bartending. She is a member of the United States Bar Tender's Guild, and won a spot out of 450 bartenders nationwide to attend Wild Turkey's first "Behind The Barrel" program at their distillery.
Our Enoteca menu features small plates including our fabulous Roman-style pizza baked in our Italian hearth ovens.
The Turtle Enoteca value-driven wine list features nearly 100 wines under $100. Our wines like our food are never static. Labels range from the best of local Texas winemakers to Spain and Italy with a sprinkling of grapes from the rest of the world. We choose wines from makers who put as much love and care into their wines as we do into our food and we encourage you to try grapes you don't know. Twenty wines are available from the nitrogen dispenser by the glass or taste so you do not have an excuse to try something unfamiliar just this one time. There is a delightful menu of small plates and thin crust gourmet Roman pizzas baked on our Italian cement hearths. You may also order from the restaurant dinner menu.
Tuesday - Saturday 5:00PM-CLOSE
We also specialize in entremetes, European pastries , and
...and of course 16 flavors of gelato and sorbetto
Chef J.D. Segura, a South Texas native, was classically trained at the California Culinary Academy in San Francisco. He began his training at the age of seventeen, shortly after graduating high school in 2004. Upon completion of his degree plan and an extensive externship, he received an Associate of Occupational Studies in Le Cordon Bleu - Culinary Arts.
After graduation, he returned to Texas, and began working within the industry while attending the University of Texas at San Antonio. Segura took in the local cuisine and culture while obtaining a Bachelor's and Master's of Art in English with an emphasis in creative writing and literary theory.
As a result, all of these external influences have played a role in developing his palate. As a chef, Segura finds the subtle crisp and light flavors of California cuisine and the robust characteristics of the greater San Antonio area's fine dining experience to be a wonderful contrast that impacts how he not only creates dishes, but presents them on the plate. Yet, as a writer and published poet, Segura is aware that one cannot be limited to a specific style and must learn to grow and cut new facets of the craft. Thus, he hopes to bring you creative and exciting dishes that can tantalize everyone's tastes here at the Turtle Restaurant; after all, as Virginia Woolf once said, "One cannot think well, love well, sleep well, if one has not dined well".
When opening the restaurant almost thirteen years ago, owners Mary & David Stanley had long been frustrated in their attempts to procure locally produced beef, lamb and venison. It seemed illogical to them to see these animals in the fields each day and still be forced to purchase them from as far away as New Zealand.
It has taken a lot of dedication to grow connections with local producers. Mary and David, wishing to reduce the distance that food travels to reach the table, design their menus to feature items within their seasonal availability.
Mary Stanley is the Gelato Artisan and chocolatier for the Turtle Gelateria. She crafts well over sixty different flavors of gelato and sorbetto to fill the 16 pans of the gelateria’s mahogany and brass gelato case. She has studied chocolate making with master chocolatier Jean-Pierre Wybauw, and the art of entremets with Spanish master Ramon Morato. The Turtle Gelateria was a finalist in The North American Stage of Gelato World Tour 2014. Mary then assistanced the 6th place winner of the World Stage in Rimini, Italy 2014. She is T Certified in Tequila, has received a partnership award from Rioja DOCa 2014, and has received diplomas in Artisan Pasta and Breads from Manuelina Culinary, Brescia, Italy.
The first is the restaurant proper.
The second leads to the Gelateria.
Door number three leads to the Enoteca.
Popular flavors include peanut butter stracciatella, traditional Italian flavors, and award winning combinations such chocolate caramel pecan, locally grown honey or pecan caramel bourbon. But most of the time you will find classic favors like chocolate hazelnut or lemon and raspberry.
The Turtle regularly hosts many private functions and caters weddings, parties and many other occasions. An eclectic variety of music is often part of these events with professional performances and unbeatable ambiance on the patio.
Mary and David Stanley are founding members of Hill Country Culinary Weekend.
Why is the restaurant named "The Turtle"?? The turtle is a slow, but an admirably persistent, creature with renowned longevity. The turtle is a symbol of wisdom. In various cultures it personifies water, the moon, time, immortality, creativity. It was also believed that the tortoise carried the weight of the whole world on it's back.
The Turtle is located in historic uptown Brownwood, Texas, fourteen miles from the geographic center of the state – the physical Heart of Texas and the northern gateway to the Texas Hill Country. Y'all come visit!