Tucked behind the Quarter Circle 7 Hotel on Alpine’s western edge, just across from Big Bend Brewing Company, is a hidden gem of a lunch spot, the Quarter Circle 7 restaurant in the glass-enclosed Pavilion.

Katherine Sullivan Parker purchased the hotel in July of 2015, and by February 2016 completely remodeled and transformed the hotel to a western-themed destination, complete with a full-service day spa, restaurant and bar.

I was privileged to visit the hotel shortly after it reopened when it was the location for the District 2T3 Lions Club meeting, hosted by the Alpine Lions Club, drawing Lions from all over west Texas. I was immediately impressed by the décor, and have recently learned that many of the ranching photos are Katherine’s family photos.

The restaurant, located in the Pavilion behind the newly remodeled hotel, has a cozy, yet open and airy feel with unobstructed mountain views. The first time I visited, the metal and glass garage doors were up, and we were all comfortable in the West Texas breeze. Our recent trip to the Pavilion was on a very cold and windy day, and we were perfectly comfortable inside the glass-enclosed building.

Currently on the menu is a large salad bar with a variety of chef-prepared salads and soups, to which you can add a chicken breast or fresh Atlantic salmon if you like. If you prefer, you can enjoy a USDA Prime Angus cheeseburger.

Chef Franc Harriss has worked in the catering and food industry for over 30 years, with training in France, Italy and San Francisco. He makes all of the soups and salads, salad dressings and even mayonnaise from scratch each day.

Some of the salads available include Cowboy Caviar (blackeye peas with celery, red onions and herbs), zucchini cabbage and sweet potato slaw, Asian salad (Napa cabbage with cilantro, oranges, sesame oil and rice vinegar), and freshly roasted beets. There’s a green salad and a Caesar salad, too. Homemade desserts are also on the menu.

On our visit, I had the salad bar and enjoyed seven of the nine salads available (I ran out of room on plate and in my stomach) as well as a cup of the Soup of the Day – Spanish rice and chicken. The salads change, but when we went, the offerings were: broccoli and carrot, pasta salad with vegetables, cucumber salad, roasted beets, a roasted zucchini salad, a quinoa salad, an Asian salad, Caesar salad and green salad. My husband had the Prime Angus cheeseburger. Starting in January, a punch-card will be available for guests, and every 10^th salad will be free.

Did I mention they also serve beer and wine? Bar hours are Monday, Thursday and Friday 5 p.m. to midnight; Saturday 5 p.m. to 1 a.m. and Sunday 5 p.m. to midnight. Happy Hour is from 4-6 p.m. with discounts on beer and wine.

Our waitress, a young lady named Catherine, was attentive and helpful. According to Marketing Director Kim Pruett, plans for 2018 include turning the Pavilion into a full-service restaurant with more hours of operation, as well as increasing their conference center offerings. The Pavilion is currently open for lunch from 11:30 a.m.-2 p.m. on Monday, Wednesday, Thursday and Friday, and for special events as listed on their Facebook page – Quarter Circle 7 Hotel.

Texas Caviar
(perfect as a dip with tortilla chips or paired with your favorite grill meat)

2 (15 oz.) cans black eyed peas, drained

1 (15 oz.) can black beans, drained

2 cups corn, fresh or frozen

1 cup red onion, minced

1 green bell pepper, small diced

1 red bell pepper, small diced

1 jalapeno, seeded and minced

5 garlic cloves, minced

1/4 cup minced cilantro

3 green onions, green and white parts, sliced thin

4 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons kosher salt

Juice of 1 lime

Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish, or just eat it with a spoon. Yum.

Printed with the permission of the Alpine Avalanche