Celebrating American Gastronomy

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Since 2007, the Hilton Southlake has served as the preeminent hotel in Southlake Town Square, offering everything from luxurious rooms and meeting spaces to convenient access to town square’s many shops and restaurants. While its long-running restaurant, Copeland’s of New Orleans, closed earlier this year, the Hilton was quick to introduce a whole new restaurant for hungry diners.

The Henley is a new kitchen and bar with a focus on American infusion cuisine. Don’t let appearances fool you — while it looks like the same Louisiana restaurant as renovations are underway, The Henley is an entirely new concept from the Driftwood Hospitality culinary team that emphasizes small plates and locally sourced ingredients.

“We wanted to give Southlake Town Square something different that would compete with existing restaurants,” corporate chef Joe Thomas says. “Southlake is a very health-conscious community, and I feel this direction is what they need and what they’re looking for.”

While its approach to fine dining may be different, not everything in The Henley is completely overhauled. The centerpiece 360-degree bar is still intact, as is the dispenser that pours vodka, tequila and Fireball Cinnamon Whiskey. What’s new is the 100 bourbon varieties in stock, a fresh lineup of cocktails that include an Aperol Spritz & Chill and Texas-Tini and an elevated wine program that has varietals from Italy, France and New Zealand.

“We’re upping the game with our new wine program, emphasizing quality, curation and crowd-pleasing vineyards,” chef Thomas says. “It’s a win-win all around.”

With the menu divided between small and large plates, there’s something for everyone. And all plates feature exciting infusions of Italian, Asian and Mexican cuisine with an American twist.

“It’s not straight American cuisine,” chef Thomas explains. “America is a melting pot, and it’s a collective of many cuisines. We wanted our menu to reflect that.”

Those influences are immediately apparent in the hickory salmon bites, which are glazed in either hot honey barbecue sauce or roasted garlic aioli, as well as the whiskey barbecue chicken wings. The crab cakes and ahi tuna poke come with a passion fruit or yuzu aioli for a delicate balance of flavors, while the bang bang shrimp explodes with heat thanks to the togarashi spices. The creamy Mexican Street Corn Dip is not to miss either if you’re looking for something more indulgent.

For heftier appetites, The Henley spares no expense when it comes to its large plates. The salmon is topped with an extra helping of crusted chorizo, while the Texas Strip Steak Sandwich is served on a spicy jalapeno-cheddar ciabatta loaf. The Black Angus Sliders are topped with a thick pork belly slice, while the 8-ounce brisket burger is complemented by a side of truffle parmesan fries. The pappardelle and bucatini pasta is not to miss either, especially since they’re served with a topping of blue crab, shrimp or scallops.

But the star of the menu is the butcher-cut steaks, all of which are sourced from the premium beef company Meats By Linz. From the 10-ounce New York Strip to the 16-ounce cowboy ribeye, all of the steaks come with a choice of either cracked black pepper demi-glace, chimichurri sauce or smoked bone marrow butter for an extra savory taste.

“The presentation is top-notch,” chef Thomas says. “It’s one of the best beef programs I’ve ever worked with.”

Make sure to save room for dessert, because these delicacies end every meal on a sweet note. The Whiskey Cake is layered with salted caramel and pecans, while the Ice Box Tart has a light summery flair with lemon meringue and raspberries. The beignets put a pep to your step with a Kahlua coffee pot de creme filling, and for those looking for a lighter bite, the Salted Caramel Budino comes in a stemless martini glass where you can see the layers of toasted hazelnut throughout.

“The Hilton is the center focal point of the square,” chef Thomas says. “This was the original hotel in Southlake, and a lot of people love staying here. To give back to the community with a gathering spot like this is really important to us.”