Welcome to the Diner’s Club
An American Diner with a Worldly Twist
Words by Gigi Hernandez Photos by Shelby Bella
Jason Stude is not only a chef who can bring a depth of flavor to guests in a single seating but is also one who adopts a culture of caring for others in his philosophy in leading the creative team at Sixth and Waller.
“I am interested in the world, and I like a lot of different flavors. I don’t even know how to describe American flavors because I don’t know what that really means. [Meaning], it’s all a melting pot, and in Texas, there is so much inspiration,” Chef Jason Stude says as he dips a coriander pita chip into his famous Muhammara appetizer (containing yogurt, cilantro, candied walnuts, and aleppo peppers). As a native New Orleanian who grew up in his family’s Italian restaurant and later moved to Houston, it isn’t hard to guess how Jason’s passion for international flavors developed.
From chef roles at various well-known restar-aunts around town, Jason is now the Executive Chef at East Austin Hotel’s global diner, Sixth and Waller. Needless to say, he brought all his training under some of the best and experience in flavor layering with him.
“We are calling it a diner because, here in America, it is the type of food and feeling that is approachable. It is your neighborhood place,” Jason explains. “We offer food using the same techniques as in fine dining but present it very differently, minus the pretension.” Just one bite of shrimp and truffle grits or buttermilk biscuit beignets covered in powdered sugar with a side of Cafe du Monde caramel, and one would agree.
More than the menu
But that’s not all, walking into the diner is also an experience all its own. Sixth and Waller has a way of submerging guests into its eclectic aesthetic with their Middle Eastern rugs, intricately carved pendant lights, and cozy wicker furniture. At the same time, patrons feel like they’re right at home with warm wood ceilings, deep blue tiled-tables, and the all-American diner stools lined up at the bar.
Sixth and Waller carries three different types of menus, including a “Breakfast All Nite” option. Depending on the time of the day, guests can treat themselves to a variety of global dishes, ranging from Texas Pastrami Reuben, Coconut Jasmine Fried Rice, Queso Benedict, Shrimp and Salmon Ceviche to Spice Lamb Kebabs. “Everything has a lot of herbs, chiles and citrus; it is bright, vibrant food, fun and not heavy,” Jason points out.
Luckily for his team, this is the same type of doctrine he applies to his work style. “The world is big and can be scary; you really can’t control much of it at all, but in the kitchen, there can be a form of control.” He adds, “Zero bullying, racism, and discrimination. If you can foster that culture, then you can make the world a little bit better place.”
Contact:
1108 E 6th Street
eastaustinhotel.com
@sixthandwaller
