Wax Myrtles

Wax Myrtle’s is an upscale bar, pool, and restaurant located in downtown Austin at 506 San Jacinto Boulevard within the Thompson Austin and tommie Austin hotels. From Chicago-based restaurant group and creative studio Land and Sea Dept., Wax Myrtle’s is an expansive indoor and outdoor space designed for locals and visitors alike to gather, relax, and socialize. In addition to the pool and lush pool deck, the space features covered cabanas available for rental, an oversized outdoor fireplace, and a private event space complete with stage and dining room. The bar program at Wax Myrtle’s will be led by Beverage Director Ben Carrington, previously at Broadway Market and Urban Farmer Sage Hospitality in Denver, Colorado. The beverage menus will feature a well-rounded cocktail menu filled with fortified wines, sherries, American and Mexican spirits, savory ingredients, and spirit-free selections — all firmly grounded by the colors, flavors, and textures of West Texas. Carrington has been named one of Eater Denver's Best Bartenders 2015, GQ’s Most Imaginative Bartender in Denver, and was named to the 2020 U.S. World Class Top 50 Bartenders by the United States Bartenders’ Guild. Led by Executive Chef Nick Erven (Aba, Perla’s), Wax Myrtle’s menu is inspired by memories made over meals with friends, featuring fresh and accessible dishes which highlight seasonal produce, local fish, and high-quality, sustainable cuts of meat. Erven will work alongside Chef de Cuisine Kamat Newman, previously Sous Chef at Soho House in Los Angeles, New York, and Chicago. Kamat is excited to bring her love and passion for food and community to Austin and wants people to feel a sense of home while dining at Wax Myrtle's. Chef Max Robbins, currently Land and Sea Dept.’s Director of Culinary Operations and Executive Chef of Chicago’s Longman & Eagle, will oversee and collaborate with the Wax Myrtle’s culinary team on opening and ongoing menus.