American Provisions & Eats

04/26/2026

214 S. Chadbourne 11AM - 2PM or Sold Out

04/25/2026

❗️❗️❗️We’re open today—and this is our final weekend at American Provisions and Eatery.

Our last day of service will be tomorrow (Sunday, April 26).

❗️❗️❗️❗️❗️We opened February 1 with a vision of bringing scratch-made, chef-driven food to this space, and I’m proud of every plate that’s come out of this kitchen.

If you’ve been meaning to come through, this is it.

I’ll be running a tight, limited menu today and tomorrow—once it’s gone, it’s gone.

❗️❗️❗️❗️❗️❗️❗️Come see us one last time and let’s close this chapter the right way.

This isn’t the end—just a pivot. I’ll see you again soon.

04/19/2026

04/18/2026

❗️❗️❗️❗️❗️❗️

04/12/2026

“Missed brunch?
Yeah… you missed a good one.
Run it back next Sunday.
Same time. Same plates.”

04/12/2026

Brioche Loaves Fresh Out The Oven.

04/11/2026

Locally Grown Mushrooms for Our Mushroom & Egg Toast.

04/11/2026

I don’t cook for comfort—the safe kind, anyway. I cook for the kind that hits you in the chest, drags up a memory you didn’t know you still had, and makes you stop mid-bite to figure out why it tastes better than it should.
I was trained at Le Cordon Bleu North America and Escoffier School of Culinary Arts. That gave me structure, discipline, and a foundation I rely on every day. But it didn’t make me who I am. San Angelo did.
I was born and raised here. I started cooking in my grandmother’s kitchen—no recipes, no measurements, just instinct. That’s where I learned that food isn’t just something you eat. It’s memory. It’s identity. It’s something you feel before you even understand it.
Then came the Army. I served as a 19K—Armor Crewman. Tanks. Steel. Controlled chaos. It taught me pressure, precision, and how to execute when it matters. No shortcuts. No excuses. You either get it right or you don’t—and that mindset never left me. I carry that into the kitchen every day. This is a veteran-owned operation, through and through.
At American Provisions & Eatery, I bring all of that together. My foundation is Southern—Texas through and through—but my technique leans French. I believe simple food deserves respect. Butter matters. Process matters. Details matter. I’ll take something familiar and push it just far enough that it becomes something new without losing where it came from.
I study food the way some people study history. If I’m cooking something, I want to know where it started—whether that’s Italy, Mexico, or somewhere closer to home. I respect it first, then I reinterpret it. Not to reinvent the wheel, but to make it mine.
I don’t do monotony. I’ve never been interested in running a kitchen where everything stays the same just because it works. Before this, I helped build concepts like Roots at the Silo and The Coterie at City Limits—experiences that taught me what I didn’t want just as much as what I did.
American Provisions & Eatery is built to evolve. To blur the line between what people expect from “bar food” and what it can actually be.
I’m not chasing trends. I’m not chasing stars.
I’m chasing flavor.

04/11/2026

We don’t buy buns. We build them.
Bacon fat brioche.
Fresh baked.
Poppy seed crust.

If the foundation isn’t right, nothing on top matters.