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Taste the Passion

Quality and Consistency In Every Bite at One of Boerne’s Newest Restaurants

If you're looking for a romantic place to take your spouse or partner to eat where the food is made with care, love, and consistency, you won't find a better option than Beefsteak Kitchen + Bar.

Located on the I-10 frontage road just one mile before Fair Oaks Parkway, long-time collaborators Eric Bryla and Chef Matt Cavin deliver much more than a run-of-the-mill meal. Eric and Matt are committed to ensuring everyone who walks through their doors feels like they've come home to a comfortable, inviting, and delicious dining experience.

"We saw an opportunity to bring high-quality food and our passion to the Boerne community," explains Chef Matt Cavin. Partner Eric Bryla quickly adds, "We're a place for anybody that likes to eat."

While they share a culinary vision today, they landed on it from journeys that could not be more different. Chef Cavin started his cooking adventure with a job at the Hyatt Regency Hill Country Resort. But it was an inauspicious beginning. "I was told not to cook," Cavin remembers. But he wasn't ready to give up. "I also worked as a cook at Luby's, where I learned the value of hard work. After that, I went on to work at Benihana's." Bryla jumps in with a chuckle, "Matt still has some of those knife skills."

Chef Cavin jumped from job to job while attending St. Philip's College in San Antonio before hitting a financial roadblock that forced him to withdraw. Unsure of what to do next, he contemplated joining the Marine Corps but enlisted in the U.S. Navy instead. Cavin's decision to join the Navy was entirely circumstantial. "I went to the recruiting office on a Sunday, and the Navy was the only one open." After boot camp, he was placed in the Navy's culinary program as part of its Task Force EXCEL (Excellence through Education and Learning). Cavin trained at the Culinary Institute of America in New York through the EXCEL program. While at sea, he rose to become an Admiral's cook. 

A native of Fredericksburg, Bryla has owned restaurants since 2003. "My first job was as a busboy when I was 14," Bryla recalls. "Eventually, I went to college and opened my first restaurant in Fredericksburg," and it was in Fredericksburg that Bryla and Cavin enjoyed their first collaboration. "Matt was living in Fredericksburg when I opened Burger Burger," Bryla explains. "I hired him, and he developed our menu before moving back to Boerne." Cavin's move would not be the end of their work together, and their chemistry is apparent. Fredericksburg's loss is, without any doubt, Boerne's gain.

So, what can you expect when you eat at Beefsteak? When you first walk in, the experience begins with the casual, upscale, Southern steakhouse feel. But be prepared to enjoy one of the best dining experiences you'll ever have. That's precisely what Bryla and Cavin want for every one of their guests.

Even though they've only been open for less than six months, Beefsteak is quickly earning high marks as one of the top dining establishments in the area. Word of mouth is gold in the restaurant industry, and Beefsteak deserves its fast-growing reputation. "Good feedback and repeat customers," Bryla responds when asked why Beefsteak has gained its foothold so quickly. Chef Cavin chimes in, "From the first cocktail to the bite of your meal, we're proud of what we put out."

While the restaurant industry is known for short-lived ventures, Eric Brylan and Matt Cavin are in it for the long haul with Beefsteak. Asked where they see their restaurant five years down the road, each one responds with confidence. "We'll continue to put out good, quality food," Bryla answers, "and keep seeing customers coming back again and again."

Cavin also has a dream for Beefsteak that goes beyond serving food. "I want us to be a huge part of the community," he said. But echoing Bryla's commitment to repeat business, he quickly adds, "I want people to want to come to Beefsteak all of the time."

The commitment to what they do is clear. Says Chef Cavin, "We go the extra mile for our guests and hope that comes through in our service and our flavors." And Bryla concludes, "I can't think of anything else I'd do."

beefsteaktx.com | 210-236-7312 | 27650 I-10 Suite 101

#1: "We saw an opportunity to bring high-quality food and our passion to the Boerne community.”

#2: "From the first cocktail to the bite of your meal, we're proud of what we put out."

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