The Leaning Pear

Review by: Jess Dawson

Owned by two native Texans, Rachel and Matthew Buchanan, The Leaning Pear is a welcoming place to unwind and relax with a glass of wine and elevated comfort food. Inspired by time spent in Perugia, Italy, as well as Matthew’s degree at the CIA, the two found their way back to Texas Hill Country to open a restaurant with a menu built on local ingredients and southern hospitality.

Next to Cypress Creek, the restaurant is nestled in a natural bluff overlooking Oak trees and a meadow. It’s especially lovely on a warm spring night with bistro lights overhead and a tin bucket of chilled white wine ready to replenish one’s glass.

The pick-three deal is an excellent value, but we really wanted to try the iceberg wedge, so we coupled that with a pick two (still great value at $9), and got the Reuben and daily soup special of creamy tri-mushroom with sourdough croutons. Though corned beef Reubens usually lean heavy, this one is not laden with ingredients. The house-cured brisket — slightly sweet with crisp edges — is matched with tangy sauerkraut, a touch of Russian dressing, and melted Swiss on toasted marble rye bread. 

The iceberg wedge salad gets a Texan twist with tortilla strips along with sprinkles of bacon and creamy buttermilk blue cheese dressing, plus dried fig. 

Roasted Brussels sprouts are mixed with chunks of fresh red cabbage then tossed with a Thai chile-lime vinaigrette and sprinkled with sesame seeds. The sauce and cabbage are a unique addition, and the leaves that detach are especially crispy and tasty.

We are tempted by the roasted poblano pimento cheese and fried green tomato sandwiches, but instead go for wood-fired pizza, which is thin, chewy and amply sized. The “Unique Uncle Art” is made with quartered artichokes, spinach, and prosciutto layered atop roasted garlic cream and sprinkled with parsley. The cream is especially delicious, balanced by the salty meat and earthy artichokes..

A fried avocado tostada is beautifully presented with a sweet-potato black bean succotash and served with a salsa negra and cilantro-lime aioli. Sprinkled on top, salty queso fresco brings it all together.

Service is friendly and when we visited early in 2021 Covid precautions were in place to ensure we felt completely safe. Town is mere minutes away, but here you feel sufficiently tucked into the woods.

What To Eat

Crispy Brussels with Cabbage

Texas Wedge

Tri-Mushroom Soup

Fried Avocado Tostada

Reuben Sandwich and Chips

Unique Uncle Art


The Leaning Pear Recipes


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