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OUR FOOD

Time to get real about real food.

OK. SO WHAT'S SO SPECIAL ABOUT OUR FOOD?

Life’s too short for lousy meals. But what folks don’t realize is that restaurants tend to charge a lot for a little, and cut corners on their food.

Now, we know a thing or two about restaurants (heck, we own a handful of them). And we know that we spend 25% more on our ingredients than other restaurants do. Why? Well… we may be bastards, but we just don’t do crappy food. See, we actually eat here. Our families eat here. Our friends eat here. And we just don’t want to do them like that.

So we spend a little more, and take home a little less, so that we can dine well, and say screw the rest.

OK. SO WHAT'S SO SPECIAL ABOUT OUR FOOD?

Life’s too short for lousy meals. But what folks don’t realize is that restaurants tend to charge a lot for a little, and cut corners on their food.

Now, we know a thing or two about restaurants (heck, we own a handful of them). And we know that we spend 25% more on our ingredients than other restaurants do. Why? Well… we may be bastards, but we just don’t do crappy food. See, we actually eat here. Our families eat here. Our friends eat here. And we just don’t want to do them like that.

So we spend a little more, and take home a little less, so that we can dine well, and say screw the rest.

KITCHEN ESSENTIALS
OUR MEATS
OUR DOUGH
THE BASTARDS

KITCHEN
ESSENTIALS

HOMEMADE BBQ

The first restaurant in Texas with homemade moonshine BBQ sauce. Because we don’t do second place.

CHEESE

To hell with that pre-shredded crap. We grate all our cheese in-house daily.

SCRATCH DRESSINGS

Nothing pre-made ‘round here. Every dressing is crafted from scratch in our kitchen.

SWEET CORN

Canned corn? Yuck. We only use fresh sweet corn that we shuck every single day.

FRESH INFUSIONS

We make all of our own cocktail infusions from fresh-cut fruit, premium liquors, and moonshine.

MASH'D TATORS

Our signature tators are loaded with 3 cheeses, fresh-roasted garlic, and melt-in-your-mouth cajun butter. YUM.

CHIMICHURRI

Made from scratch with fresh garlic, avocado, cilantro, and vinegar. It’s pretty darn special.

TX HOT HONEY

A Lone Star delight crafted with local honey and finished with a sweet Texas sting that’ll knock your socks off.

KITCHEN ESSENTIALS
OUR MEATS
OUR DOUGH
THE BASTARDS

KITCHEN
ESSENTIALS

SCRATCH DRESSINGS

Nothing pre-made ‘round here. Every dressing is crafted from scratch in our kitchen.

MASH'D TATORS

Our signature tators are loaded with 3 cheeses, fresh-roasted garlic, and melt-in-your-mouth cajun butter. YUM.

HOMEMADE BBQ

The first restaurant in Texas with homemade moonshine BBQ sauce. Because we don’t do second place.

SWEET CORN

Canned corn? Yuck. We only use fresh sweet corn that we shuck every single day.

CHIMICHURRI

Made from scratch with fresh garlic, avocado, cilantro, and vinegar. It’s pretty darn special.

CHEESE

To hell with that pre-shredded crap. We grate all our cheese in-house daily.

FRESH INFUSIONS

We make all of our own cocktail infusions from fresh-cut fruit, premium liquors, and moonshine.

TX HOT HONEY

A Lone Star delight crafted with local honey and finished with a sweet Texas sting that’ll knock your socks off.

OUR MEATS

BULGOGI TACOS

akaushi steak. bibb lettuce. carrots. cilantro. lemon rice

AKAUSHI BEEF (TX KOBE)

Unquestionably the best-tasting beef in the world. The Akaushi breed is a type of red Wagyu Japanese cattle, the only American-raised (right around the corner in Flatonia, TX) direct descendant of Kobe. It’s got all the right types of heart-healthy fatty acids and a refined taste that’ll make your heart sing.

CHICKEN

We don’t skip any steps when it comes to our chicken. Brined in-house to achieve that melt-in- your-mouth tenderness, or hand-brushed and battered to get just the right amount of crispy. You name it, we got it.

OCB CHICKEN 'N BISCUITS

hand battered & house brined crispy chicken / cheddar biscuits
/ tx hot honey mustard cream

CHIMICHURRI SALMON

verlasso salmon filet / bed of rice / feta / pumpkin seeds / side cucumber & red onion salad

VERLASSO SALMON

Hormones? Don’t even think about it. Our Verlasso salmon is raised in its natural environment with a diet that consists of natural algae, vitamins, and oils rich in Omega-3 to ensure the consistent flavor and color. Lower in fat than conventional farmed salmon and topped off with a bright taste with no lingering fishy flavor or aroma.

OUR DOUGH

THE STORY OF THE
$50,000 PIZZA

WE WENT DEEP ON DEEP DISH.

When it came to developing our dough, we went ALL IN. Like Joe Pesci in Casino all in.

Our $50,000 pizza was created with the hands-on assistance of three-time James Beard award-winning baker and author, Peter Reinhart. We paid him a pretty penny to make our Detroit-style pizza the best pizza outside of Detroit.

100% ORGANIC FLOUR

We use 100% artisan wheat flour: certified organic grains delivered to the mill directly from the farm. Our secret recipe includes a secret hydration formula, long fermentation, and a unique hand-stretched and folded technique to create a superior taste and quality pizza dough.

BEST ENJOYED FROM THE CRUST-IN.

Our pizza is best when eaten from the outside-in. Relish in caramelized cheese crust, followed with a hit of our delicious Wisconsin Brick cheese. It’s love at first crunch.

NOWHERE. AND EVERYWHERE.

There’s a reason that nothing tastes like Mash’d. Our recipes were all developed in-house, designed to throw convention out the window and push culinary boundaries.

We prefer to throw things at the wall and see what sticks. And our dough… it sticks. So we use it in a bunch of recipes here.

OUR DOUGH

THE STORY OF THE $50,000 PIZZA

WE WENT DEEP ON DEEP DISH.

When it came to developing our dough, we went ALL IN. Like Joe Pesci in Casino all in.

Our $50,000 pizza was created with the hands-on assistance of three-time James Beard award-winning baker and author, Peter Reinhart. We paid him a pretty penny to make our Detroit-style pizza the best pizza outside of Detroit.

100% ORGANIC FLOUR

We use 100% artisan wheat flour: certified organic grains delivered to the mill directly from the farm. Our secret recipe includes a secret hydration formula, long fermentation, and a unique hand-stretched and folded technique to create a superior taste and quality pizza dough.

BEST ENJOYED FROM
THE CRUST-IN.

Our pizza is best when eaten from the outside-in. Relish in caramelized cheese crust, followed with a hit of our delicious Wisconsin Brick cheese. It’s love at first crunch.

NOWHERE.
AND EVERYWHERE.

There’s a reason that nothing tastes like Mash’d. Our recipes were all developed in-house, designed to throw convention out the window and push culinary boundaries.

We prefer to throw things at the wall and see what sticks. And our dough… it sticks. So we use it in a bunch of recipes here.

THE SWEET BASTARD

BONFIRE BENEDICT

french toast w/ caramel moonshine / cream cheese / butter / strawberries / grade A maple syrup

We LONG soak the baked bread in a mix of butterscotch moonshine, buttermilk, cinnamon sticks and Vermont Maple syrup before its butter toasted on our flattop grill and topped with cream cheese whipped with powdered sugar.

2 poached eggs / hollandaise / garlic bread / choice of meatloaf or fried chicken

The BonFire Benedict sees the English muffin KICKED to the curb. In place, find our house-baked bread, cooked in an extra virgin olive oil and garlic herb lathering with parmesan liberally sprinkled on top. Served with a drizzle of our house-made Hollandaise, perfectly poached oozing eggs, and a choice of akaushi meatloaf or our signature fried chicken.

THE SWEET BASTARD

french toast w/ caramel moonshine / cream cheese / butter / strawberries / grade A maple syrup

We LONG soak the baked bread in a mix of butterscotch moonshine, buttermilk, cinnamon sticks and Vermont Maple syrup before its butter toasted on our flattop grill and topped with cream cheese whipped with powdered sugar.

BONFIRE BENEDICT

2 poached eggs / hollandaise / garlic bread / choice of meatloaf or fried chicken

The BonFire Benedict sees the English muffin KICKED to the curb. In place, find our house-baked bread, cooked in an extra virgin olive oil and garlic herb lathering with parmesan liberally sprinkled on top. Served with a drizzle of our house-made Hollandaise, perfectly poached oozing eggs, and a choice of akaushi meatloaf or our signature fried chicken.

THE BASTARDS

Get to know our lovable family of bastards. A collection of true degenerates that’ll simultaneously leave you scratching your head, slightly offended (maybe?), and begging for more.

THE REBEL

This guy don’t take no bull. He’s the real deal. All American, all Texas, grab-em-by-the-horns Kobe beef.

THE ORIGINAL

A true bastard’s bastard. The type that’ll blow his paycheck trying to impress the sexiest hens in the pen. Complete with some of the sweetest buttermilk biscuits you’ll ever taste.

THE BANDIT

One tough son of a gun, He’s quick to anger and even quicker to shoot. Take a walk on the wild side with some blood orange and tequila that will get your heartbeat racing.

THE OTHER CHICK

Don’t call her your chick. She’s sweet as a bird. But that Texas hot honey will have her ripping your head off if you ain’t ready.

THE REBEL

This guy don’t take no bull. He’s the real deal. All American, all Texas, grab-em-by-the-horns Kobe beef.

THE ORIGINAL

A true bastard’s bastard. The type that’ll blow his paycheck trying to impress the sexiest hens in the pen. Complete with some of the sweetest buttermilk biscuits you’ll ever taste.

THE BANDIT

One tough son of a gun, He’s quick to anger and even quicker to shoot. Take a walk on the wild side with some blood orange and tequila that will get your heartbeat racing.

THE OTHER CHICK

Don’t call her your chick. She’s sweet as a bird. But that Texas hot honey will have her ripping your head off if you ain’t ready.

BROWSe OUR MENUS

Say yes to bold flavors. Never boring. Always imaginative. The way it should be.

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Fort Worth | San Antonio

© 2024 Mash’d All Rights Reserved | Privacy Policy

PRESS | REVIEWS | CONTACT US
RESERVE A TABLE

Fort Worth | San Antonio

© 2023 Mash’d All Rights Reserved | Privacy Policy