WHAT WE'RE ALL ABOUT
At Wayfarer we take our inspiration from classic dishes and reinterpret them through a modern lens that speaks to our chef’s experience. What we feature on our menu will be a seamless blend between the food that comforts us and the ingredients and styles of cooking that spark our imagination. We'll be offering a range of cuisines from steakhouse to southern gastropub—all delivered with unique flavors, fresh ingredients, and an elevated level of technique to match.
Craft Beer &
We pay attention to all the little details in order to offer the best experience we can. As a result of that, we’ve taken the time to carefully curate the beverage menu to pair best with the food we’ll be serving. Quality craft brewers and local wineries will fill the pages of our menu. House-made syrups, bitters, and fresh juices will be the foundation of our cocktails. Whether it be something simple or fancy, we will always strive to deliver the best possible drink to our guests’ glasses.
We decided on the historic Downtown District of Denison as the site for Wayfarer. As native Denisonians, it has a great deal of personal resonance for us. Whether it's introducing someone to a new beer or food, we wanted to share our journey through the culinary and beverage world with our hometown. For us, that's the essence of what hospitality is all about.
After 15 years of honing his craft in some of the best kitchens in Austin, Dallas, and Los Angeles, native Denisonian, chef Micah Killough (The Bazaar—Beverly Hills, Nick & Sam’s, The Common Table) has returned to bring his innovative culinary style to his hometown.
The brainchild of Killough, Wayfarer is the latest restaurant projected to take up residency in Denison’s resurgent historic Downtown District in 2019. Killough, in collaboration with veteran barman Dan Padgett (Uchi, Midnight Rambler, Meddlesome Moth), is in the process of setting up shop for Wayfarer across the street from the iconic Hotel Denison at 112 S. Burnett Ave in Denison.
Wayfarer's causal-upscale menu is reflective of Killough’s history, echoing a harmonious blend that reads like a gastropub-meets-steakhouse hybrid. While mainly comprised of fresh takes on steakhouse and pub staples, it is also nuanced. Subtle shades of the chef’s penchant for exploring genre-bending culinary territory are evident throughout the menu upon closer review.
The bar will balance the finesse of Padgett’s meticulously crafted cocktail offerings with the approachability of a wide selection of craft beers and wines, featuring a number of Texan producers. Padgett’s beverage program gleans the methodology and technique from world class bars and presents it in a simple, effortless fashion.