Stepping through the doors at Tillie’s, an American Nouveau restaurant located on the grounds of Camp Lucy in Dripping Springs, feels like entering another time and place. It’s housed in a 200-year-old town hall structure from the Ninh Bình region of North Vietnam, which was purchased and transported to its current spot by owners Whit and Kim Hanks.
“Finding pieces from so many different cultures and mixing them together is what gives the space soul,” Kim explains. Brought to life by Camp Lucy facilities designer Paul Smith, Deborah Kirk Interiors and Kimmell Builders, Inc., the restaurant and bar nod to their Southeast Asia roots while embracing the Hill Country locale.
Notable acquisitions sourced from Vietnam include both tile flooring and marble on the front-facing side of the bar, which Smith had cut on a diagonal and accented with brass buttons.