The Wayback Cafe's New Fall Menu

Tucked off Bee Cave on a few Hill Country acres, The Wayback Cafe is close enough to enjoy on weeknights but somehow feels miles away. Owned and operated by a mother-daughter duo who’ve long called Austin home, the cafe marries meticulously-sourced ingredients with longtime local hospitality for an utterly unforgettable experience. 

With cooler months arriving, we’re craving nourishing and locally grown meals that come together with ease, satisfying hunger and the soul. Whether you’re in search of a dish that highlights seasonal and locally-sourced ingredients or a time-honored classic that every home chef should have in their repertoire, Chef Ron Matty’s new fall menu exceeds the mark. For visuals, their new additions include a sweet potato cranberry fall bowl and a roasted cauliflower bowl, both with the option to add a protein. 

The Wayback Cafe & Cottage’s Executive Chef, Ron Matty goes behind the scenes with TSG sharing the new fall menu

And for those who feel more than equipped in their own kitchen space, they’ve generously included a dseep dive with Executive Chef Ron Matty and the recipes for your enjoyment…


  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/4 c. freshly chopped parsley


  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/4 c. extra-virgin olive oil


  • 1 large head of cauliflower, cut into florets
  • Dressing 
  • 1 shallot, quartered
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 4 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 large avocado, pitted
  • 1/4 c. (or more) water
  • 2 tbsp. red wine vinegar
  • Juice of 1 lime
  • 1/2 c. packed fresh parsley leaves, divided
  • 1 large head of romaine, roughly chopped
  • 3 c. packed baby spinach
  • 1 c. cherry tomatoes, halved
  • 1/2 c. shaved Parmesan (about 2 oz.) 
  • 1/4 c. sliced almonds, toasted

Reservations for Thanksgiving Day are now available on Resy

Additionally, this year The Wayback owner, Sydney Sue exclusively shared with us that they will be open for Thanksgiving. If you are a family who does not enjoy the prep and hustle and bustle of hosting at your home, and are looking for an easier mealtime with less fuss and more family time, The Wayback Cafe is now taking reservations. Trade clean up for tranquility with the entire family this year. Book fast, tables are limited – and don’t forget to tell them Scout sent you!