A Threadgill’s neighborhood is any ‘hood where folks are nice to folks. On this page, you’ll find all matter of reflections, musings, ponderings, and memories – collected here in no particular order. Enjoy! 



Salad Days of Summer: WEEK 4

It's Week #4 of our scrumdiddlyumptious Salad Days of Summer promo, and we've got a real winner on our hands here. A beautifully composed, and delicious GRILLED TUNA COBB SALAD. 

If you don't know much about Cobb Salads, here's a bit of the back story.

Various accounts exist about the invention of the cobb salad. One says that it first plated in the 1930s at the Hollywood Brown Derby restaurant, where it became an immensely popular dish for the restaurant. As for its name, that came from the restaurant's owner — Robert Howard Cobb. 

Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. 

Fans of Curb Your Enthusiasm will remember this version of the story when Larry began searching for evidence to prove that another character, Cliff Cobb, has falsely claimed that his grandfather invented the salad.

Others believe that it was another of Mr. Cobb's chefs that created the salad... namely Robert Kreis — executive chef at the The Derby in 1929 when it opened — and that it was named to honor of Robert Cobb. 

Regardless of its origin, the Cobb Salad is a wonderful thing, especially with the twists we've added — many of which make it a completely different kind of salad. And a delicious one at that! Come in and try one. You'll be glad you did.


Grilled ahi tuna (biased cut 4pcs)Red seedless grapes (cut in half)
Roasted corn (off the Cobb)
Shredded carrots
Diced avocado (1/2 cubed)
Garnished with capers, feta,chopped   Roasted almonds

WEEK 4: Grilled Tuna Cobb Salad

WEEK 4: Grilled Tuna Cobb Salad

The Salad Days of Summer at Threadgill's

It's bathing suit season here in Austin, Texas — time to start eating right and getting our waistlines ready for public viewing. With that in mind, we're offering up a whole range of delectable salads over the next couple of months, each made to satisfy your taste buds, and keep you looking good.

First up, our delicious PECAN CHICKEN SPINACH SALAD, made with our pecan chicken on a bed of spinach with sliced strawberries, diced cucumber, sliced apples and feta. It's delightful.

NEXT WEEK:  Blackened Steak Arugula Salad


Pecan Chicken Spinach Salad

Pecan Chicken Spinach Salad

Father's Day @ Threadgill's

Our Father's Day Salad with steak and grilled shrimp on a romaine salad wedge.

Our Father's Day Salad with steak and grilled shrimp on a romaine salad wedge.

Most of the dads we know like to eat on Father's Day. But they don't want to eat just anything. They want something hardy. Something tasty. Something that lives up to their testosterone-fueled worldview... even if it's a salad. That's why our special Father's Day Salad is topped with steak and shrimp. It's a manly salad. 

But for those dads that want something EVEN MORE substantial, we've got an uber-special Grilled Ribeye Father's Day Steak topped with a bacon and bleu cheese butter sauce, with a side of garlic Brussels Sprouts. 

And, of course, we're serving brunch at both locations from 10am-3pm. 

See you Sunday! And Happy Father's Day!