Mon–Thur 5-11p • Fri–Sat 5p-12a
HAPPY HOUR Mon-Fri 5-6:30p
BRUNCH Sun 10a-2p
We’ve been entertaining friends and family at Contigo Ranch for over 30 years. It is the countless hunting trips, weekend retreats, cattle roundups, barbecues, parties, horseshoe and washers tournaments, and pachangas that serve as inspiration for this restaurant. Since we can’t have everyone down to the ranch, we decided to do our best to bring the ranch to everyone in Austin.
At Contigo, we like to sit outside, we like to drink beer… and margaritas. We like to eat great food and appreciate friendly company and warm hospitality. We serve Fresh, Quality, Bar Food… which is basically how we like to eat. We make things that go well with beer and utilize the freshest ingredients we can find.
Our goal is to offer the community a place to relax, commune, and enjoy great food.
We hope you will join us.
Ben hails from San Antonio, TX. After college he moved to New York City to work in advertising.
After 5 years he decided to move home… and open a restaurant. After years of mopping floors, washing dishes, pulling espresso shots, pouring wine, opening beers, delivering food, and managing restaurants, he partnered with Chef Andrew to open Contigo Austin.
Ben grew up working and hunting at Contigo Ranch in S. Texas. He has an extensive keychain collection. In his free time he is a soccer player, guitar picker, song writer, food appreciator, and one hell of a whistler.
Andrew is a native of San Angelo, TX. He went to school to learn some things about cooking.
He also traveled a lot to learn some more things about cooking. In-between his schooling and traveling he took time to work in some Michelin recognized restaurants in Napa, CA (La Toque, Angele).
He knows his way around a kitchen and a ranch, and is skilled in both crafts. This unique combination is reflected in the menu at Contigo Austin.
In his free time he is a goat roper, beer maker, wine drinker, water tank builder, and all around good guy.
Hailing from Southern Louisiana, cooking is not only a family tradition for Mark, it’s in his blood.
His PaPa, who served as a chef in the Navy, spurred his passion for food, which only grew with crawfish boils, his grandma’s gumbo and fishing trips with his Pa. After a tour in Iraq in the Army, Mark landed in Dallas, Texas, working in restaurants and bars, a path that led him to attending Le Cordon Bleu in Austin.
With experience cooking at Uchi, Launderette, Apple Inc, and running his own food truck, Mark now leads the kitchen at Contigo as executive chef. When not in the kitchen, you can find Mark playing sports, outside with his dogs and enjoying the live music Austin has to offer.
Jose’s interest in food started as a kid when he would raid his mother’s pantry with his two brothers and play a game of blind tasting spices and sauces until the mixture of ingredients would be too extravagant to handle.
After completing his art history and photography degree in Austin, he spent three years in New York working part time in a photo studio and organizing Williamsburg’s first ever pop-up restaurant. He then spent two years in Mexico where he started the country’s first juice cleanse bar with his brothers. After selling his business he moved to Berlin and worked with friends in a food truck.
Back in Austin Jose spends most of his time doing street photography, gardening and eating as much food as humanly possible. Jose’s culinary goals are to one day eat ambergris with his mother, learn how to chop garlic with his eyes closed and to have the most efficient permaculture garden in his backyard.
Tyreece (but you can call him Ty) grew up in Lincoln, Nebraska. After years spent working in fast casual restaurants, fast food, and the one odd stint managing a vegan cafe/bakery, he finally decided to chase his dreams of a) leaving Nebraska and b) attending culinary school.
With a supportive partner, a constantly nervous Great Dane and enough money to almost buy a pack of ramen, he moved to Austin, attended Le Cordon Bleu and landed his first job…at Contigo! Here he worked his way from unpaid extern all the way up to Sous Chef. After a few years spent spinning dough and pulling cheese as the Executive chef at Bufalina, he is now back in the Contigo fold and ready to kick some hams!
Curtis grew up in Chicago and moved to Dallas in his 20’s to begin a 20-year-long bartending career. He has worked at a number of restaurants and bars including Del Frisco’s Double Eagle, Smith and Wollensky, Hibiscus and The Fox and Hound. Before joining the team at Contigo, Curtis also spent time working for Treaty Oak distillery in Central Texas.
His experience training staff, curating menus and opening restaurants is an incredible asset to the team at Contigo.
When not holding court behind the bar, Curtis can be found practicing the gift of gab, learning more about spirits & beer and expanding his repertoire of Subjects Of Which He Has Command.
Contigo accepts reservation online or by phone for parties of 12 or less.
Click above to make a reservation.
Walk-Ins Always Welcome! Please check in with the host for a table or walk up to our bar window for drinks and bar snacks!
For larger parties, please email email@example.com to discuss availability.
Please call us for a reservation, we’d love to hear from you!