The Leaning Pear

Locally sourced, seasonal American menu served in a modern, eco-conscious, indoor-outdoor setting.

The Leaning Pear is owned and operated by Rachel and Matthew Buchanan, both native Texans and graduates of Texas A&M University. After studying Italian cuisine abroad in Perugia and completing culinary training at the Culinary Institute of America, the couple brought their philosophy of fresh, seasonal, and local food to the Texas Hill Country. The restaurant opened in 2006 in the historic Lowery House before moving in 2013 to a new building designed by Overland Partners, set atop a natural bluff overlooking Cypress Creek. The menu spans wood-fired pizza, soups, salads, sandwiches, and entrees like grilled salmon, pork carnitas, and chicken and grits, with a full bar and a Sunday brunch service.

The Leaning Pear was built around a philosophy of fresh, seasonal, and local food, a commitment the owners developed while living abroad and working within the sustainable food movement. Several menu items are made in-house, including burger beef ground in-house, house-cured brisket for the Reuben, house-made Italian sausage, house-made corn tortillas, and house-made pretzels. The kitchen uses a wood-fired oven for dishes like pizza and esquites. The bar program draws heavily on Texas craft producers, with draft beers from Texas breweries including Roughhouse, Real Ale, Lone Pint, Twisted X, and Family Business Beer Co., and cocktails made with Texas spirits such as Still Austin gin and bourbon, Dripping Springs gin, and 1876 vodka.